Chicken Carnitas
Portion Size: 1 Carnitas with 1 ½ Starch (1 whole grain tortilla and potato) 3 oz. Meat
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds boneless skinless chicken breasts | Trim all visible fat. Cut into thin strips |
| 8 (10 inch) flour tortillas | May use whole grain |
| 2 Tablespoons vegetable oil | |
| 1/4 Teaspoon hot pepper sauce | (optional) |
| 2 to 3 garlic cloves, minced | |
| 3 Medium baking potatoes, cut into 1/2-inch cubes | Wash thoroughly and peel before cubing |
| 1 Pound fresh mushrooms, sliced | Washed, trimmed and sliced |
| 1 Medium onion, chopped | Washed, peeled and chopped |
| 1 Cup shredded low fat cheddar cheese | |
| 1/2 Cup salsa |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In medium bowl, combine chicken strips, hot pepper sauce and garlic. Mix well. | |
| 2 | Heat oil in a large skillet over medium high heat until hot. | |
| 3 | Add meat mixture and cook until browned. | |
| 4 | Add potatoes, mushrooms, and onion. Cook 1 minute. | |
| 5 | Reduce heat and simmer 12 to 14 minutes or until potatoes are tender. | Minimum Temperature 165°F for 15 seconds |
| 6 | Heat tortilla according to package directions. | |
| 7 | To serve, spoon mixture evenly down center of each warm tortilla. | |
| 8 | Sprinkle with cheese and roll up. Serve with salsa |
Posted in Chicken Dinner Recipes
