Post by autumnfantasy on Feb 4, 2008 9:52:16 GMT -5
www.bettycrocker.com
1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso® flour tortillas (8 inches in diameter)
1 cup Old El Paso® salsa (any variety)
1/2 cup guacamole, if desired
1. Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
3. Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
4. Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
I made this for the super bowl and it was FANTASTIC! We couldn't cook it on the grill because we couldn't find the lighter fluid, so we did it on the stove and it was still great. We also didn't use Chili powder (hubby doesn't like it) so we used seasoned salt. Hubby liked it so much he wants me to make it again.
1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso® flour tortillas (8 inches in diameter)
1 cup Old El Paso® salsa (any variety)
1/2 cup guacamole, if desired
1. Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
3. Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
4. Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
I made this for the super bowl and it was FANTASTIC! We couldn't cook it on the grill because we couldn't find the lighter fluid, so we did it on the stove and it was still great. We also didn't use Chili powder (hubby doesn't like it) so we used seasoned salt. Hubby liked it so much he wants me to make it again.
I'm going to give them a try-Thanks! 