Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs. boneless skinless chicken breasts
  • 2 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt, (or more to taste)
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp garlic powder
  • 1 1/2 Tbsp olive oil, (plus more for brushing grill)
  • 1 Tbsp fresh lime juice
  • 6 8-inch flour tortillas, (warmed)
  • 2 cups shredded romaine lettuce
  • 1 cup shredded Mexican cheese blend
  • 2/3 cup Hidden Valley Cilantro Lime Ranch
  • 2 roma tomatoes, (diced)
  • 2 green onions, (sliced (optional))

Instruction

  • Preheat a grill to 425 degrees. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet, remove plastic wrap. 
  • In a mixing bowl whisk together chili powder, cumin, salt, pepper and garlic powder. 
  • Brush both sides of chicken evenly with olive oil then sprinkle evenly with the spice mixture.
  •  Brush grill grates lightly with oil, place chicken on grill and grill about 3 1/2 - 4 minutes per side until chicken registers 165 degrees in center. Transfer to a plate, cover with foil and let rest 10 minutes. 
  • Then cut chicken into cubes, pour juices from plate and lime juice over chicken and toss. 
  • Transfer chicken to tortillas, top with lettuce, cheese, Cilantro Lime Ranch, tomatoes and onions. Serve immediately.