Main DishesMexican

Quicky Chicky Tortillas


  • 3 Tbsp. lime juice
  • 1/4 tsp. ground chilies
  • 1 clove garlic, minced
  • 1 tsp. instant chicken bouillon
  • 12 oz. chicken breast fillets
  • 1 small onion, thinly sliced into rings
  • 1 green pepper, cut into 1/4 inch strips
  • 1 Tbsp. oil
  • 1 cup canned corn, drained
  • 1 (15 oz.) jar chunky salsa, drained
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  • 6 large flour tortillas
  • 3/4 cup shredded cheddar cheese


Combine lime juice, chilies, garlic and chicken bouillon in shallow dish; mix well. Rinse chicken; pat dry. Marinate in lime juice mixture in refrigerator. Saute onion rings and green pepper strips in oil in skillet until tender-crisp; drain. Combine corn and salsa in small saucepan. Simmer until heated through.

Drain chicken, reserving marinade. Grill over hot coals for 15 minutes, turning and basting frequently with reserved marinade. Cut into strips. Combine with sauteed vegetables. Spread refried beans in center of each tortilla, Top with chicken mixture and cheese. Roll up to enclose filling. Top with salsa-corn mixture. 6 servings.

By Robin from Washington, IA

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