Prep: 15 minutes plus standing
Grill: 8 minutes • Serves: 4
3-1/2 teaspoons PICS olive oil
2 teaspoons chipotle paprika rub
1 can (11 ounces) PICS Mandarin oranges in light syrup, drained
1/8 small red onion, sliced
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 medium firm-ripe avocado, peeled, pitted and cut into 1/2-inch pieces
8 (6-inch) PICS flour tortillas
1. Prepare outdoor grill for direct grilling over medium-high heat. Place chicken between plastic wrap on cutting board; with meat mallet, pound chicken to about 1/4-inch thick. Rub chicken with 1-1/2 teaspoons oil; sprinkle with 1-1/2 teaspoons seasoning.
2. In medium bowl, toss oranges, onion, cilantro, lime juice, and remaining 2 teaspoons oil and 1/2 teaspoon seasoning; fold in avocado.
3. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 160°, turning once. Transfer chicken to cutting board; loosely cover with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)
4. Shred chicken. Fill tortillas with chicken and relish.
Approximate nutritional values per serving:
493 Calories, 19g Fat, 5g Saturated, 94mg Cholesterol,
522mg Sodium, 41g Carbohydrates, 6g Fiber, 40g Protein