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Prep 20min
Total1hr30min
Servings4
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Ingredients
1/4
cup lime juice
1
tablespoon vegetable oil
1
teaspoon chili powder
1
pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1
medium onion, cut into 1/4-inch slices
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
cup salsa
1/2
cup guacamole, if desired
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Steps
1
Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
2
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
3
Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
4
Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
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Toss the chicken and onion with the marinade before you go to work, and pop them on the grill when you get home.
Guacamole is usually available in both the refrigerated and frozen sections of your grocery store.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
60 mg
Sodium
640 mg
Potassium
470 mg
Total Carbohydrate
54 g
Dietary Fiber
4 g
Protein
33 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
16%
16%
Calcium
16%
16%
Iron
24%
24%
Exchanges:
3 Starch; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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