Cook Time: 10 minutes
Ready In: 2 hours 25 minutes
Servings: 4
Ingredients:
1/4 cup of vegetable oil
1/4 cup of chopped cilantro
1 lime zested and juiced
1/4 teaspoon of cumin
1/2 teaspoon of adobo seasoning
1/2 tablespoon of brown sugar
2 cloves of minced garlic
2-3/4 skinless, boneless chicken breast
1/2 tablespoon of kosher salt
1/2 teaspoon of black pepper
1 tablespoon of vegetable oil for sauteing
1 small onion
1 small bell pepper
small flour tortillas
Monterrey jack cheese mixed with cheddar cheese
lettuce
chopped tomatoes
sour cream (optional)
sliced avocados (optional)
Directions:
In a large bowl, whisk together oil, chopped cilantro, lime zest & juice, cumin, adobo seasoning, brown sugar, and minced garlic. Place chicken breast in the marinade for at least two hours.
1. Preheat grill for a high heat.
2. Preheat the oven at 350. Then wrap the tortillas foil and heat for 5 minutes.
3. In a small pan saute onions & peppers on medium heat.
4. Lightly oil the grill grate. Place the chicken breast on the grill and cook for 5 minutes on each side or until juices run clear.
5. Let the rest for a few minutes before cutting (this rest period keeps the chicken juicy). Cut chicken into strips and place the chicken in the tortilla and top with onions, pepper, cheese, sliced avocados, lettuce, diced tomatoes and sour cream.
By:
-Nikki-
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