Chicken Fajitas With Worcestershire Sauce Recipe
Ingredients
| Boneless chicken breast | 2 Pound, skinned | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 2 toblespoons Worcestershire sauce | ||
| Onion | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Flour tortillas | 8 | |
| 1/2 cup commercial picante sauce, divided | ||
| 1/2 cup plain low-fat yogurt, divided | ||
| Green chilies | 1/4 Cup (16 tbs), chopped | |
Directions
Trim excess for from chicken.
Place chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place chicken in a 13- x 9- x 2-inch baking dish.
Combine vinegar, lime juice, Worcester- shire sauce, onion, garlic, oregano, and cumin; pour over chicken.
Cover and refrigerate 4 hours.
Remove chicken from marinade, discarding marinade; arrange chicken on a grill coated with cooking spray.
Grill 6 inches over medium-hot coals 8 minutes, turning once.
Slice chicken across the grain into 1/2-inch-wide strips.
Wrap tortillas in aluminum foil; bake at 325° for 15 minutes.
Arrange strips of chicken just off center of each tortilla, roll up tortillas.
Top each with 1 tablespoon picante sauce, 1 tablespoon yogurt, and 1 1/2 teaspoons green chilies.
Place chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place chicken in a 13- x 9- x 2-inch baking dish.
Combine vinegar, lime juice, Worcester- shire sauce, onion, garlic, oregano, and cumin; pour over chicken.
Cover and refrigerate 4 hours.
Remove chicken from marinade, discarding marinade; arrange chicken on a grill coated with cooking spray.
Grill 6 inches over medium-hot coals 8 minutes, turning once.
Slice chicken across the grain into 1/2-inch-wide strips.
Wrap tortillas in aluminum foil; bake at 325° for 15 minutes.
Arrange strips of chicken just off center of each tortilla, roll up tortillas.
Top each with 1 tablespoon picante sauce, 1 tablespoon yogurt, and 1 1/2 teaspoons green chilies.
Chef
