Chicken Tomatillo Tortillas

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dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 4 filled tortillas

Recipe photo

These summery wraps are great for a picnic or any other summertime gathering. Make sure to serve extra salsa and perhaps some cheese and/or sour cream with these in order to please everyone's particular tastes.

Chicken Tomatillo Tortillas

Be the first to rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: 4 filled tortillas
Published: 03/14/2012

Ingredients

  • four 6" to 7" flour tortillas, homemade or store-bought
  • 2 boneless, skinless chicken breast halves
  • 1 cup fresh or frozen corn kernels
  • salt and pepper to taste
  • 1 medium avocado, seeded, peeled, and diced
  • 15 sprigs fresh cilantro, coarsely chopped
  • 1/4 cup tomatillo salsa, homemade or store-bought

Directions

1) Preheat the oven to 200°F, wrap the tortillas in foil, and warm them in the oven until the filling is ready.

2) Season the chicken breasts with salt and pepper, if desired.

3) Heat a grill or grill pan over medium-high heat, brush with olive oil, and grill the chicken breasts for 5 to 7 minutes per side. The internal temperature of the chicken should reach 165°F on an instant-read thermometer.

4) Transfer the chicken to a plate, allow it rest for 10 minutes, then cut it into 1/2" strips.

5) Toast (dry-fry) the corn kernels in a dry skillet set over medium-high heat until golden in color. Transfer to a bowl and season with salt and pepper.

6) Remove the tortillas from the oven, unwrap them, and top each with ¼ of the chicken, corn, avocado, cilantro, and salsa. Serve warm.

Yield: 4 filled tortillas.

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