Provided by Woman's Day
Put chicken, 1/3 cup Mojo Criollo sauce and 1 tsp oil in a large plastic ziptop bag. Seal bag; turn to coat and refrigerate 30 minutes or up to 12 hours.
Heat broiler. Line broiler pan with foil; coat rack with nonstick spray. Remove chicken from marinade; place on rack. Drizzle with some of the marinade in bag; reserve the rest.
Broil 15 minutes. Turn and drizzle with reserved marinade; broil until cooked through. Cut in bite-size chunks.
Meanwhile halve, peel, pit and dice avocado. Toss with onion, radishes, cilantro, remaining 3 Tbsp Mojo Criollo sauce and 2 tsp oil in a bowl.
Put lettuce on top half of tortillas; top with chicken and avocado mixture. Fold bottoms over filling.
cal 509 pro 35 car 44 fiber 4 fat 21 (saturated fat) 4 chol 118
This recipe has been added to the following public cookbooks:
MEXICAN RECIPES,
Owen Cookbook Mexican,
SchelleN
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