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Roast Chicken Tacos


8Small Corn Tortillas
2cups finely shredded red cabbage (or dark lettuce leaves)
2large Roma tomatoes, diced
2avocados, cut into wedges
2cups shredded roast chicken breast (use rotisserie chicken if you want)
2ounces shredded jack cheese
Fresh cilantro (optional, but good)
1 to 2limes cut into quarters
1/2cup Creamy Chipotle-Lime sauce:
For Sauce
1/4cup plain Greek yogurt
1/4cup organic or vegan mayonaise
1tablespoon lime juice
2pinches salt
1pinch black pepper
1garlic clove, minced
1/8teaspoon chipotle or cayenne pepper


1.Warm tortillas for about 30 seconds in the microwave wrapped in waxed paper.
2.Spread each tortilla with 1 TB of sauce. Top with cabbage, tomato, avocado, chicken, cheese and cilantro. Squeeze lime over top.