8
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package
2
medium jalapeño chiles, seeded, cut into thin strips
3/4
cup fresh Thai basil leaves
1
lime, cut into wedges
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Steps
1
In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
2
Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
3
Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
4
Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.
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To make a Thai Basil MOJITarita: Add 2 teaspoons light agave nectar and 1/2 oz fresh lime juice to highball glass. Tear 4 fresh Thai basil leaves and add to glass; gently break up basil with muddler or spoon. Add 1 oz blanco tequila; fill glass with ice. Top with 2 oz chilled club soda; stir gently. Garnish with lime wedge and additional basil leaves. Makes 1 drink.
If sambal oelek chili garlic sauce cannot be found, substitute 1 additional teaspoon Sriracha sauce in marinade.
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