• 2skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • ¼ cup rice vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon red pepper flakes
  • 1 small head lettuce leaves, or to taste
  • 2 large flour tortillas
  • 3carrots, peeled and cut into matchsticks
  • 1roasted red bell pepper, sliced
  • Directions

  • Step 1

    Place chicken between 2 sheets of plastic wrap on a solid, level surface covered with a towel to minimize noise. Pound chicken flat using the smooth side of a meat mallet.


  • Step 2

    Heat a grill pan to medium-high heat.

  • Step 3

    Place chicken on the hot grill pan; season lightly with salt and pepper. Cook, covered, for 5 minutes. Flip and cook until no longer pink in the center and the juices run clear, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Step 4

    Stir rice vinegar, cilantro, honey, lime juice, and red pepper flakes together in a bowl to make the dressing.

  • Step 5

    Place chicken on a cutting board and chop into strips. Toss into the dressing.

  • Step 6

    Lay a bed of lettuce onto each tortilla; add carrots and roasted red bell pepper. Top with chicken strips; drizzle lettuce with remaining dressing. Wrap tortilla around the filling. Repeat with remaining tortilla.

  • Cook's Note:

    For even faster prep, buy chopped veggies and jarred roasted bell peppers.

    Source: Read Full Article