Hacked chicken in tortillas with orange vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | cup | Orange juice |
| 1 | tablespoon | Paprika |
| 3 | Cloves garlic; coarsely chopped | |
| 4 | Skinless; boneless chicken | |
| ; thighs | ||
| Salt and freshly ground pepper | ||
| 6 | Flour tortillas; (6 inch) | |
| 2 | cups | Iceberg lettuce; shredded |
| 2 | Tomatoes; cut in 1/2 inch | |
| ; dice | ||
Directions
Whisk together the oil, orange juice, and paprika. Pour half the vinaigrette over the chicken and add the garlic; cover and let marinate eight hours or overnight in the refrigerator. Reserve the remaining vinaigrette in a squeeze bottle in the refrigerator. Season the chicken with salt and pepper to taste and grill or broil the chicken 4-5 minutes on each side or until cooked through. Rip the chicken into pieces with your fingers or hack with a knife. Wrap the tortillas in foil and warm in the oven. Divide the chicken among the tortillas, drizzle with the vinaigrette, and top with lettuce and tomatoes. Roll and serve.
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