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Chicken Fajitas

mexican, chicken - breast

1/2 cup chili sauce
3 tablespoons lime juice
2 cloves garlic; minced
1 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts
fajita toppings
12 large flour tortillas

In blender, puree chili sauce if chunky. In shallow dish or resealable plastic bag, combine chili sauce, lime juice, garlic, cumin and pepper; add chicken and turn to coat. Cover and marinate in refrigerator for at least 30 minutes or for up to 24 hours. Broil chicken on foil-lined baking sheet, turning once, for 10 minutes or until no longer pink inside. Slice into thin strips. Serve with toppings on tortillas; roll up. Fajita Toppings: Chipotle Sour Cream: In bowl, mix 1 cup light sour cream, 1 teaspoon adobo sauce and 1 chipotle pepper, minced. Makes 1 cup. Assortment: Other toppings to choose from are salsa, chopped tomatoes, shredded lettuce, shredded Cheddar or Monterey Jack cheese, sautéed sweet peppers, sliced fresh and pickled jalapeno peppers.

Contributor: Canadian Living Magazine, February, 2000

Yield: 6 servings

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