Ingredients
1½ lbs. boneless, skinless chicken breast, diced into bite-sized pieces
(2) 4-oz cans diced green chilies
1 pack of 8 Siete Cassava Tortillas
½ jalapeno or serrano pepper, seeded and finely chopped
2 scoops Reignite Wellness™ Extra Fiber
Directions
1Place coconut cream in the refrigerator overnight or place in the freezer for 20 minutes. Do not shake the can.
2Blend all ingredients for marinade in a small blender. Place marinade in a medium-sized bowl.
3Add chicken to the marinade and mix with clean hands. Set in the refrigerator for 30 minutes to 1 hour. (Alternatively, refrigerate overnight.)
4In a separate bowl, add the chopped onion and cilantro. Mix and set aside.
5Remove coconut cream from the fridge and open can. Scoop out the top creamy part into a bowl. Add the lime zest, juice, and salt. Stir with a whisk until combined. Place in the refrigerator until needed.
6Place a sauté pan on medium-low heat. Place marinated chicken and green chilis in the skillet. After 5 minutes, add ¼ cup of water to the pan and cook for 10 more minutes. Turn the heat off.
7In a separate pan, place 1 tsp avocado oil on low heat. Add each tortilla one at a time. Heat for 2 minutes on each side.
8Place 2 tortillas on each plate with 2 scoops of chicken, cilantro-onion mix, and a swirl of lime crema. Enjoy!
9Place leftovers in an airtight container for up to 4 days.
