Easy to make. Only time-consuming part is the marinating prior to grilling!
Trim excess fat from chicken. Place chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place the chicken in a Ziploc plastic bag.
Combine vinegar, lime juice, Worcestershire sauce, onion, garlic, oregano, and cumin; pour over chicken. Cover and refrigerate for 4 hours.
Remove chicken from marinade, discarding marinade; arrange chicken on a grill coated with cooking spray. Grill 6 inches over medium-hot coals for 8 minutes, turning once.
Slice chicken across the grain into 1/2-inch wide strips.
Wrap tortillas in aluminum foil; bake at 325 degrees for 15 minutes.
Arrange strips of chicken just off center of each tortilla; roll up tortillas. Top each with 1 tablespoon of picante sauce, 1 tablespoon yogurt, and 1-1/2 teaspoons green chilis.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 223 | ||
Calories from Fat: 33 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 65mg | 20 % | |
Sodium 330.6mg | 11 % | |
Potassium 391.1mg | 10 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 15.6g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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