1 3/4 C Pace Chipotle Chunky Salsa
4 skinless, boneless chicken breast halves
4 large romaine or iceberg lettuce leaves
2 medium carrots, shredded (about 1 cup)
2 stalks celery, sliced (about 1/2 cup)
1/4 cup crumbled blue cheese (about 1 ounce)
1. Marinate the chicken in salsa for one hour. (this is a MUST, and it makes the meal!)
2. Remove from marinade. Grill chicken until thouroughly cooked. Thinly slice the breasts.
3. Place lettuce leaves on work surface. Arrange sliced chicken down the center of the leaf and top with carrots, celery and blue cheese as desired.
** I deviated from this recipe (when haven't I yet!)
Instead of lettuce leaves, I used tortilla softshell wraps.
In lieu of blue cheese, I used shredded chedder taco flavor.
And, instead of carrots & celery, we had lettuce & tomato.
So... basically we had chicken tortilla taco wraps. LOL. But, the good news? We LOVED them! I bought a big thing of Pace so you could pour more on the chicken once you are making your wrap. Yummalicious! And, the girls both loved it too!! Definately will make again... and was VERY easy to prepare!
I like the sounds of your version - yummo! Adding this to our recipes to try (once the weather warms up to grill outside!).
ReplyDeleteI actually didn't grill it... I went ahead (because it's freezing cold here too!) and cooked it in a pan on the stovetop. It worked just as well!! Glad you want to try it!
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