Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Formatted by Chip Fry----- |
| \N \N | Non-stick cooking spray |
| ¼ cup | Lime juice -- fresh |
| ¼ cup | Picante sauce |
| 4 \N | Chicken breasts; boneless |
| \N \N | Skinless halves |
| \N \N | Salt and pepper |
| \N \N | Flour tortillas |
| \N \N | Toppings----- |
| \N \N | Tomato |
| \N \N | Grated cheese |
| \N \N | Sour cream |
| \N \N | Avocado |
| \N \N | Salsa |
| \N \N | Onions |
Spray a skillet with non-stick cooking spray. Combine lime juice and picante sauce and coat chicken well; sprinkle with salt and pepper. Saute chicken over medium heat about 10 minutes. Prepare toppings and heat tortillas. Slice chicken into strips and serve on hot tortillas with toppings.
Source: Flint Journal
Recipe By :
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