Recipe from: Laura Watson
Yummy!! I made this last night and it was a hit ! It was time consuming chopping up the vegetables but well worth the effort. Loved the dipping sauce! I used low fat cheese, wheat tortillas and low fat mayonaise to make it more healthy. I also rolled in a couple blue tortilla chips for an extra crunch. Use toothpick if needed to hold tortilla together (wheat doesnt seem to stay rolled as well as white tortillas).
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white vinegar
1 tablespoon ground chipotle chile pepper or 1 1/2 teaspoons ground cayenne pepper
2 teaspoons hickory liquid smoke
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-Ranch Dipping Sauce
1/2 cup low fat mayonnaise
2 tablespoons minced onions
2 tablespoons diced tomatoes
1 tablespoon buttermilk
1 tablespoon milk
1 tablespoon white distilled vinegar
2 teaspoons cilantro, minced
1 teaspoon canned green chili pepper
3/4 teaspoons paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 pinch dill weed
1 pinch cumin
1 pinch cayenne pepper
Pico de Gallo
2 medium tomatoes, diced
1/3 cup red onion, diced
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
2 cups Mexican blend cheese, shredded
2 cups shredded iceberg lettuce
Directions
Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl.
While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.
Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!
Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla.
When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo.
Slice one grilled chicken breast into bite-sized chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce.
Yummy!! I made this last night and it was a hit ! It was time consuming chopping up the vegetables but well worth the effort. Loved the dipping sauce! I used low fat cheese, wheat tortillas and low fat mayonaise to make it more healthy. I also rolled in a couple blue tortilla chips for an extra crunch. Use toothpick if needed to hold tortilla together (wheat doesnt seem to stay rolled as well as white tortillas).
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white vinegar
1 tablespoon ground chipotle chile pepper or 1 1/2 teaspoons ground cayenne pepper
2 teaspoons hickory liquid smoke
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-Ranch Dipping Sauce
1/2 cup low fat mayonnaise
2 tablespoons minced onions
2 tablespoons diced tomatoes
1 tablespoon buttermilk
1 tablespoon milk
1 tablespoon white distilled vinegar
2 teaspoons cilantro, minced
1 teaspoon canned green chili pepper
3/4 teaspoons paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 pinch dill weed
1 pinch cumin
1 pinch cayenne pepper
Pico de Gallo
2 medium tomatoes, diced
1/3 cup red onion, diced
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
2 cups Mexican blend cheese, shredded
2 cups shredded iceberg lettuce
Directions
Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl.
While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.
Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!
Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla.
When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo.
Slice one grilled chicken breast into bite-sized chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce.
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