Fiesta Chicken Tortillas
Found In: Sandwiches and wraps
| 2 cups(4 ounces) | Shredded romaine lettuce |
| 1 1/2 cups (6 ounces) | Sweet tomatoes, halved |
| 2/3 cups | California Ripe Olives, quartered |
| 1/2 cup (2 ounces) | Thinly sliced red onion |
| 1/4 cup | Chopped cilantro |
| 1 1/2 tablespoons | Lime juice |
| 1/4 cup | Yellow cornmeal |
| 2 tablespoons | All purpose flour |
| 1/2 teaspoon | Kosher salt |
| dash | Cayenne pepper |
| 1 pound | Boneless, skinless chicken thighs, cut into 2-inch strips |
| 1 tablespoon | Canola oil |
| 4 (9 inch) | Flour tortillas |
| 1 cup (8 ounces) | Canned pinto beans, drained and pureed |
In a large bowl, combine lettuce, tomatoes, California Ripe Olives, onions, cilantro and lime juice. Set aside.
In a shallow bowl, combine cornmeal, flour, salt and cayenne. Toss chicken pieces in bowl until well coated, then shake to remove excess coating and transfer to a clean plate.
Heat canola oil in a large non-stick sauté pan over medium heat. Add chicken, in batches if necessary and cook for 3-4 minutes, stirring occasionally until golden and cooked through. Remove from heat and set aside.
Place tortillas on a clean surface. Spread 2-3 tablespoons of bean puree on each, leaving a 1/2-inch border around the edges. Place 3-4 ounces of chicken in a line down the center and top with approximately 1 cup of lettuce mixture. Fold edges inward and roll up burrito-style. Cut in half diagonally to serve, if desired. Serves 4.
