1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1 inch chunks; sprinkle with salt and pepper. Add 1 tsp. oil to the pan and heat over high heat until very hot. Add the chicken and cook, until browned & no longer pink, 3 to 5 minutes. Transfer to plate.
3. Reduce the heat to medium and add remaining oil. Add onion and cook until softened, about 2 minutes. Add garlic & jalapeño and cook, until fragrant, 30 seconds. Add lime juice, the chicken and tomatoes. Cook until heated through, 1 to 2 minutes. Stir in cilantro & scallions. Divide the chicken mixture amount tortillas. Serve with lime wedges.
Wrap tortillas in barely damp paper towels & microwave on High for 30 to 45 seconds to heat.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 204 (14%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 65.8mg||20 %|
|Sodium 339.1mg||12 %|
|Potassium 1582.1mg||42 %|
|Total Carbohydrate 262.4g||77 %|
|Dietary Fiber 37.7g||151 %|
|Sugars, other 224.7g|
|Protein 60.1g||86 %|
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Calories per serving: 1445
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