For a change of pace from everyday tacos, coat chicken in a homemade garlicky chile-cilantro pesto, then cook and tuck into tortillas with all the fixings.
What You Need
Original recipe yields 6 servings
3/4 cup KRAFT Lite Zesty Italian Dressing
2 guajillo chiles, hydrated
3 cloves garlic, peeled
1-1/2 cups fresh cilantro
1-1/2 lb. boneless skinless chicken breast s
6 whole wheat tortilla s (7 inch), warmed
6 KRAFT 2% Milk Singles, halved
3 cups loosely packed shredded romaine lettuce
2 plum tomatoes, seeded, chopped
6 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Blend first 4 ingredients in blender until smooth. Pound chicken to flatten to 1/4-inch thickness; place in large bowl. Add guajillo pesto; toss to coat. Refrigerate 30 min. to marinate.
Heat large skillet on medium heat. Add chicken in batches; cook 8 min. or until done, turning occasionally. Remove from skillet; cut chicken into strips.
Top tortillas with 2% Milk Singles and chicken; fold in half. Cook, 3 at a time, in large skillet on medium-low heat 2 min. or until Singles are melted, turning once. Transfer to plate; top with lettuce and tomatoes. Serve with sour cream.
Substitute pasilla chiles for the guajillo chiles.
Garnish tacos with 2 Tbsp. chopped fresh chives.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.