DIRECTIONS

In a blender, combine the onion, garlic, cumin, honey, adobo sauce, lime juice, and chicken broth; blend until smooth. In a medium saucepan, combine the blended sauce with the chicken. Cover and simmer on medium-low, stirring often, for 6-8 minutes, to thicken the sauce and re-heat the chicken. To serve, place the tortillas on a serving platter and top each with chicken, grapes, avocado, radishes, queso blanco, and cilantro.

Ingredients

Chipotle Sauce
1/2 medium onion, roughly chopped
1 clove garlic
1 teaspoon ground cumin
1 tablespoon honey
2 tablespoons adobo sauce
1 tablespoon lime juice
3/4 cup chicken broth
3 cups pulled rotisserie chicken
8 corn tortillas
1 cup halved California grapes
1 avocado, cut into eighths
2 radishes, sliced
2 ounces queso blanco, crumbled
cilantro for garnish

DIRECTIONS

In a blender, combine the onion, garlic, cumin, honey, adobo sauce, lime juice, and chicken broth; blend until smooth. In a medium saucepan, combine the blended sauce with the chicken. Cover and simmer on medium-low, stirring often, for 6-8 minutes, to thicken the sauce and re-heat the chicken. To serve, place the tortillas on a serving platter and top each with chicken, grapes, avocado, radishes, queso blanco, and cilantro.

Notes

This is a Gluten-free recipe
This is a Healthy-fats recipe

Servings

Makes 4 servings

Nutritional Information

Calories 490; Protein 34 g; Carbohydrate 42 g; Fat 21 g (39% Calories from Fat); Saturated Fat 5 g (9% Calories from Saturated Fat); Cholesterol 90 mg; Sodium 360 mg; Fiber 7 g.