Categories: Mexican

Ingredients

• 1/8 cup fresh lime juice
• 1 garlic cloves, sliced
• 1/2 chipotle chile in adobo
• Kosher salt
• 1 large boneless, skinless chicken breast
• Cooking spray
• 2 (8-inch) wheat tortillas
• 1/2 pound tomatillos
• 1/2 tablespoon olive oil
• 1 cup shredded romaine lettuce
• 1 ounces queso fresco, crumbled
• Chopped onion, cilantro sprigs, and lime wedges for serving

Directions

1. Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt.

2. Add the chicken, toss well to coat, and refrigerate 2 hours.

3. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.

4. Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.

5. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.

6. Coarsely chop the tomatillos and toss with oil and salt to taste.

7. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco.

8. Serve with onion, cilantro sprigs, and a lime wedge if desired.

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