If you enjoy spicy food, you will love this dish. The spiciness depends on how much chipotle and ground red pepper is added to the sauce. The less you add, the less heat there is. The more you add, the hotter it gets.
The nutritional value for this dish isn't very accurate. It is based on all ingredients, which is divided into servings. However, the serving size for the sauce will counted as more than is used. Therefore, the nutritional value will be less than what is calculated.
- 8 ounces Sour Cream
- 8 ounces Mayonnaise
- 7 ounces Chipotle Sauce
- 2 Chicken Breasts, Cut into fajita strips
- 2 Tomatoes, diced
- 1 White Onion, diced
- 1 bunch Scallion Onions, chopped
- 1 bunch Cilantro, chopped
- 1 teaspoon Chili Powder
- 1 teaspoon Groung Red Pepper
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Coarse Ground Black Pepper
- 1 package Large (12" Round) Tortilla Shells
- To make this dish, you'll first want to prepare the sauce. To do this, empty an 8 ounce tub of sour cream into a small mixing bowl. Then scoop mayonnaise into the sour cream tub, filling the sour cream tub. Doing this will ensure a 50/50 mix of the two. Once the sour cream tub is filled with mayonnaise, dump the mayonnaise into the mixing bowl with the sour cream.
- Open a can of chipotle sauce and pour the contents into the mixing bowl of sour cream and mayonnaise. If there are peppers in the can, you can either throw them away, or finely chop them to add to the sauce. Fair warning, if you add the peppers, they will make the sauce very hot/spicy. Mix the ingredients in the mixing bowl well. The color will turn a slight orange color. Dust the mixture with chili powder and ground red pepper and mix well.
- To prepare the pico de gallo, dice tomatoes and put into a medium size mixing bowl. Dice the onion and mix with the tomatoes. Chop the green scallion onion and add to tomatoes and onion. To chop the cilantro, place the cilantro bunch onto a cutting board and cut the leaves from the stems. Discard the stems and finely chop the cilantro leaves. Add the chopped cilantro to the tomatoes and onions, and mix well.
- Trim all fat from the chicken breasts and cut into fajita strips. Heat up a skillet, and once heated up, pour the olive oil into the skillet to coat the bottom of the skillet and allow the oil to heat up.
- Once the oil is hot, add the chicken strips and stir. Add salt and pepper and stir well. While the chicken is cooking, heat up another skillet for the tortilla shells. When the chicken is almost finished, heat up tortilla shells in the other skillet. Flip the tortilla shells over once. It should take approximately 20 to 30 seconds to heat up each side of the tortilla shell.
- Once the chicken is done, place a tortilla shell onto a plate. Place a few chicken strips in the center of the tortilla shell, then add the sauce on one side of the chicken, and the pico de gallo on the other side of the chicken.
- Fold in the ends of the tortilla shell over the chicken, sauce, and pico de gallo. Then fold the bottom of the shell over the top of the contents. Then roll the entire half of the tortilla shell over on top of the empty half to make a wrap. Doing this will put the open portion of the wrap on the bottom. You can also spread the contents over one half of the tortilla shell, then fold the empty half over the filled half.
|Calories from Fat||621|
|% Daily Value *|
|Fat 69 g||106%|
|Saturated fat 17 g||85%|
|Unsaturated fat 16 g|
|Carbohydrates 80 g||27%|
|Sugar 1 g|
|Fiber 8 g||32%|
|Protein 42 g||84%|
|Cholesterol 109 mg||36%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|