 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Originally from Better Homes and Gardens magazine. Ingredients:
3 tablespoons olive oil |
1 teaspoon lemon pepper |
1 teaspoon garlic, crushed |
1/2 teaspoon italian seasoning |
1 lb skinless chicken breast half |
8 ounces sour cream |
2 tablespoons milk |
3 tablespoons parmesan cheese, grated |
1/2 teaspoon italian seasoning |
1/2 teaspoon pepper |
1/2 teaspoon garlic, crushed |
flour tortilla |
romaine lettuce, chopped |
Directions:
1. In a large self-closing plastic bag combine olive oil, lemon pepper, garlic, and Italian seasoning.
2. Add chicken to bag and seal tightly.
3. Turn bag gently to distribute marinade. Refrigerate 15 minutes.
4. Preheat grill to medium heat.
5. Remove the chicken from the marinade and arrange on the grill rack.
6. Grill 10 to 14 minutes, turning occasionally.
7. Remove chicken and cut into strips.
8. In a small bowl combine sour cream, milk, parmesan cheese, Italian seasoning, pepper and garlic for the dressing.
9. Place Romaine lettuce and sliced chicken in a warmed tortilla.
10. Top with dressing.
11. Fold tortilla.
12. NOTES : I slice chicken and then place in marinade. I also cook on the stovetop.
|
|