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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Ingredients:
1 cup packed fresh cilantro leaves |
1/2 cup white balsamic vinegar |
1/3 cup vegetable oil |
1/4 cup sliced pickled jalapeño peppers, drained |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 pounds chicken breast tenders (about 14 pieces) |
cooking spray |
8 (8-inch) 98%-fat-free flour tortillas |
1 cup shredded lettuce |
1 cup chopped tomatoes |
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese |
1/2 cup low-fat sour cream |
Directions:
1. Combine first 6 ingredients in a blender or food processor; process until blended.
2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag, and shake to coat chicken. Marinate in refrigerator 8 hours.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.
5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.
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