Divine Chicken Roll-ups

19 ingredients
10 steps

Ingredients

  • 1 cup Pineapple Juice
  • 1 Tablespoon Hot Pepper Sauce
  • 1/2 cups White Wine Vinegar
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Dried, Minced Onions
  • 1 Tablespoon Canola Oil
  • 2 Boneless, Skinless Chicken Breasts
  • 23 cups Beer
  • 4 Tablespoons Cream Cheese
  • 3 Tablespoons Reduced-fat Mayo Or Miracle Whip
  • 4 Roasted Red Peppers From A 7.5 Oz Jar, Drained Well
  • 1/2 teaspoons Garlic Powder
  • 1/4 teaspoons Black Pepper
  • 6 Flour Tortillas
  • 1 cup Shredded Cheddar Cheese
  • 2 Tablespoons Cilantro Leaves
  • Guacamole Or Sour Cream To Dip In

Directions

  1. 1
    Mix pineapple juice, pepper sauce, vinegar, garlic, oregano, cumin and onion together in a blender.
  2. 2
    Heat oil in a skillet or pan (use one that has a lid) over medium-high heat, add chicken and sear each side.
  3. 3
    Once both sides of the chicken are nicely browned and seared, pour beer and juice mixture over the chicken, cover and simmer until chicken is cooked through, 20-30 minutes.
  4. 4
    While the chicken is cooking, combine the cream cheese, mayo, roasted peppers, garlic powder and black pepper together in a food processor until well-blended and smooth.
  5. 5
    Remove chicken to a bowl and using two forks shred the chicken.
  6. 6
    In the meantime, turn the heat on the skillet to medium-high and continuing cooking the sauce until it reduces and thickens enough to coat the chicken.
  7. 7
    Pour the sauce over the chicken and mix.
  8. 8
    Heat your tortillas in a dry skillet over medium heat until slightly crispy on each side.
  9. 9
    Spread red pepper sauce on each tortilla, then layer with chicken, shredded cheese, and cilantro.
  10. 10
    Cut in half and serve with dipping sauce of your choice.

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