Total Time
35mins
Prep 20 mins
Cook 15 mins

If you desire to use the Hickory Smoke Salt and have none, see Hickory Smoke Salt.

Ingredients Nutrition

Directions

  1. Place chicken breasts in bowl and add olive oil and lime juice. Toss to coat . Sprinkle each breast with hickory salt or garlic salt; set aside.
  2. Preheat grill and lightly coat with oil or cooking spray. Place chicken breasts on prepared grill 4 to 6 inches from source of heat. Cook 5 to 7 minutes per side or until chicken is no longer pink inside. Slice chicken diagonally into strips; set aside.
  3. To make the chipotle spread, place mayonnaise, chipotle pepper, adobo sauce, lime juice and garlic in small bowl and combine well. Generously spread one side of each tortilla with mayonnaise spread. Divide chicken strips, cheese, chilies, peppers and onion among tortillas. Sprinkle with cilantro. Fold up bottom, then sides of tortillas to enclose filling. Secure with toothpicks and serve immediately.
  4. To prepare ahead, roll filled tortillas tightly, wrap in wax paper, twisting ends to close then refrigerate and serve later, cut in half diagonally. Serve with remaining spread.