Ingredients:
Serves 2 -4
2 split chicken breasts
1/2 jar medium salsa
10 spanish olives, sliced in half
1 roasted pepper, chopped
2 large onions, sliced
3/4 cup shredded cheddar
4 burrito size tortillas
1 - 8 oz can corn kernels
chipotle sauce or hot sauce, to taste
cumin
garlic powder
smoked paprika
cayenne pepper
salt and pepper
extra virgin olive oil
1 tbsp butter
2 tbsp lime juice
1 tsp sugar
Directions:
1. Preheat oven to 350 degrees. Rub chicken with a drizzle of oil and a sprinkle of cumin, garlic, smoked paprika, cayenne pepper, salt and black pepper. Roast for 30-40 minutes or until cooked through. Let cool and shred chicken and place in a bowl. Add 1 tbsp lime juice, a little cumin, salt and pepper. Set aside.
2. Heat a large skillet over medium high heat. Add butter and 1 tbsp oil, when butter melts add onions. Do not stir for about 10 minutes and onions begin to soften. Season with sugar, salt and pepper and lower heat to low. Allow to cook for about 15-20 minutes or until onions are soft and begin to take on some color. Stir occasionally. When cooked through, transfer to a bowl and set aside.
3. In same pan, add salsa, the rest of the lime juice and a some hot sauce. Stir to combine. Add corn, peppers, and olives. Cook until just heated through.
4. Assemble your tacos. Sprinkle tortilla with cheese and heat in the microwave for 30-45 seconds, just until cheese is melted. Add shredded chicken, salsa and onions. Top with sour cream or ranch dressing if you like. Roll and enjoy!
