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.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (15%)|
|Amt Per Serving||% DV|
|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 %|
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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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