Tequila Lime Chicken Wraps With Chipotle Ranch Sauce
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1⁄4 cup gold tequila
- 1⁄2 cup freshly squeezed lime juice (3 limes)
- 1⁄2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon lime zest
- 1 tablespoon orange zest
- 1 tablespoon chili powder
- 2 garlic cloves, grated
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cayenne pepper
- 2 tablespoons salt
- 1 lb boneless skinless chicken breast
- 1 medium sweet onion, cut into strips
- 2 bell peppers, cut into strips
- 1 tablespoon olive oil
- 8 ounces sour cream
- dry ranch dressing mix
- dried chipotle powder (like Dean Jacob's Chiptole grinder mill)
- lettuce
- 4 large flour tortillas
- 1 tomatoes, chopped
- 1 cup shredded monterey jack pepper cheese
directions
- Mix together tequila, lime juice, orange juice, lime zest, orange zest, chill powered, garlic, ground black pepper, Cayenne Pepper, and ½ teaspoon of salt.
- Butterfly chicken and place in a zip lock bag with ¾ of the marinade and the remaining salt, shake together and let marinade over night. Save remaining marinade.
- Mix ranch dressing mix and chipotle seasoning into sour cream, to taste. Let sit 1 hr or overnight for flavors to blend.
- Grill chicken and then cut into strips.
- Meanwhile, sauté bell pepper and onion in oil, until tender crisp about 5 minutes. After about 2 minutes add remaining marinade and simmer until marinade is gone.
- Serve chicken and pepper/onion mixture on warm flour tortillas with chipotle ranch sauce, lettuce, tomato and shredded cheese.
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