Mexican Chicken
4 (about 1 ½ lbs.) skinless chicken
breasts
1 jalapeno chile, diced (with seeds, for more heat) or Chipolte pepper
1 tortilla
wrap
1 teaspoon salt
For Garnish:
4 large scallions, thinly sliced (about ½
cup)
1 green bell pepper, diced
1 avocado, peeled, pitted, and
diced
¼ cup cilantro sprigs
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Lime, cut in wedges
Preheat oven to 400 degrees. In a large pot, bring …
