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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds skinless, boneless chicken breasts |
1/4 cup white wine vinegar |
1/4 cup lime juice |
2 tablespoons low-sodium worcestershire sauce |
2 tablespoons chopped onion |
1/4 teaspoon ground cumin |
2 garlic cloves, minced |
cooking spray |
8 (8-inch) flour tortillas |
1/2 cup salsa |
1/2 cup plain low-fat yogurt |
1 (4.5-ounce) can chopped green chiles, drained |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a 13- x 9-inch baking dish. Combine vinegar and next 5 ingredients; pour over chicken. Cover and refrigerate 4 hours.
2. Prepare grill.
3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Remove chicken from grill; slice into strips.
4. Preheat oven to 325°.
5. Wrap tortillas in aluminum foil; bake at 325° for 15 minutes. Arrange chicken strips evenly down centers of tortillas; top with salsa, yogurt, and chiles. Roll up tortillas, and serve immediately.
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