California Chicken Salad Tacos


3/4  cup Pace® Picante Sauce
2   tablespoons lime juice
1/2  teaspoon chili powder
2   cups cooked chicken strips
3   cups shredded lettuce
12   flour tortillas (8-inch), warmed
1   medium tomato, chopped (about 1 cup)
4   ounces shredded Cheddar cheese (about 1 cup)


1. Stir the picante sauce, lime juice and chili powder in a large bowl. Add the chicken and lettuce and toss to coat.

2. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the tomato, cheese and additional picante sauce. Fold the tortillas around the filling.

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