Spicy Chicken Tortillas

Try the spicy cooked chicken as a topper for taco salad or as a filling for enchiladas and burritos.

Yield: 4 servings (serving size: 1 tortilla)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 6.3g
  • Saturated fat: 2.8g
  • Protein: 33.0g
  • Carbohydrate: 33.2g
  • Cholesterol: 81mg
  • Iron: 3.2mg
  • Sodium: 683mg
  • Calories from fat: 17%
  • Fiber: 3.7g
  • Calcium: 121mg

Ingredients

  • 1/2 cup chipotle pepper sauce (such as Tabasco)
  • 1 teaspoon ground cumin
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup low-fat sour cream
  • 3 tablespoons fresh lime juice, divided (about 2 limes)
  • 1/4 teaspoon salt, divided
  • 2 cups quartered cherry tomatoes
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons cider vinegar
  • Cooking spray
  • 1/2 cup chopped onion
  • 4 (8-inch) 97%-fat-free flour tortillas (such as Mission)

Preparation

  1. Combine pepper sauce, cumin, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 15 minutes, turning occasionally.
  2. Meanwhile, combine sour cream, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl; cover and chill. 3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
  3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
  4. Heat a large nonstick skillet over mediumhigh heat; coat with cooking spray. Add onion; cook 5 minutes or until lightly browned. Remove from pan; keep warm.
  5. Remove chicken from bag and discard marinade. Recoat pan with cooking spray. Add chicken; cook over medium-high heat 4 minutes on each side or until done. Remove chicken from pan, and cut diagonally into thin strips.
  6. Warm tortillas according to package directions. Spoon about 3/4 cup chicken down center of each tortilla. Top each with 1/2 cup tomato mixture and 2 tablespoons sour cream mixture. Roll up tortilla.
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