4 tomatillos, husked
pinch of salt
1 tablespoon fresh cilantro, chopped
½ jalapeno, seeded
¼ cup water
2 teaspoons canola oil
2 6-ounce boneless skinless chicken breasts or one large
juice of one lime
½ teaspoon lime zest
½ tsp cumin
½ tsp dark chili powder
salt and pepper to taste
1 red pepper, julienned into half-inch slices
1 green pepper, julienned into half-inch slices
1 red onion, cut into half-inch slices
6 large flour tortillas
2 tablespoons sour cream
¼ cup water
In a blender, mix together the tomatillos, pinch of salt, cilantro, jalapeno, and water. Set aside.
Marinate the chicken breasts in the canola oil along with the cumin, chili powder, lime juice, lime zest, and salt and pepper to taste.
Cook the marinated chicken breasts with the vegetables in the canola oil in a sauté pan, or cook on the barbecue, for 3 minutes on each side, or until done.
Mix together the tomatillo mixture with the sour cream and spread this combination thinly onto each tortilla. Cut the chicken into thin slices and spoon onto each tortilla with the vegetables. Roll up and serve.
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