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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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One of my favorite recipes from one of my favorite cities in the country. Very good eaten in a warm tortilla and an excellent make-ahead dish. Cook time is chill time, at least 1 hour. Ingredients:
4 boneless skinless chicken breasts |
1 cup picante sauce |
1 teaspoon cumin powder |
1/2 teaspoon salt |
1/2 cup sour cream |
1/4 cup mayonnaise |
2 avocados, chopped |
2 cups celery, diced |
2 -4 slices bacon, cooked and chopped |
Directions:
1. Cut chicken in strips and saute 4 minutes in picante sauce, cumin and salt until done. Do not drain. Chill to desired coolness.
2. Combine sour cream and mayonaiise. Add celery and avocados.
3. On lettuce leaf (in tortilla if desired), place chicken strip and top will generous dallop of mayo mixture. Sprinkle top with bacon. Enjoy!
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