Combine the olive oil, lime juice, cilantro, garlic, shallot, salt and peppercorns in a zipper-lock plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag once, for at least 30 minutes.
Preheat the grill to the highest setting. Shake any excess marinade from the chicken. Grill, until cooked through, about 7 minutes on the first side, and 5 minutes on the second side.
Heat a large skillet or nonstick saute pan and heat the tortillas for 15 seconds on each side until warm. Alternatively, tortillas can be grilled lightly, about 15 seconds per side.
Thinly slice the chicken breasts on a bias. Spread each warmed tortilla with about 2 tablespoons of the guacamole and fill with one sliced chicken breast. Roll the tortillas and serve each with 2 tablespoons of the salsa.
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|Serving Size: 1 Serving (717g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 374 (22%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 148mg||46 %|
|Sodium 3029.9mg||104 %|
|Potassium 1403.9mg||37 %|
|Total Carbohydrate 234.2g||69 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 219.3g|
|Protein 96.7g||138 %|
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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: 1727
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