Southwest Chicken Tortillas
Greg DuPree
Taco Tuesday can be any day you'd like! Because these easy, flavorful chicken tacos deserve to be on steady rotation. For toasted tortillas, first dip them in cold water. Heat in a nonstick skillet over high heat. After about 30 seconds, flip. Remove from skillet and cover with a towl to steam for 5 minutes. The ideal tortilla should be soft, supple and moist with a hint of flakiness.
How to Make It
Step 1
Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.
Step 2
Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth.
Step 3
Gently stir chicken, beans, scallions, and 3/4 cup mayonnaise mixture into rice. Spoon about 1/2 cup chicken mixture into each tortilla. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Serve with additional mayonnaise mixture.
