2 large chicken breasts
1/2 tsp. sugar
1 head lettuce
1 1/2 tsp. chili powder
1 (4 oz.) can chopped chilies,
1 (8 oz.) taco sauce
1 (16 oz.) can refried beans
3 Tbsp. wine vinegar
1 large tomato, chopped
1 avocado, chopped
Cut chicken into 1/4-inch strips. Over medium high heat
in 2 tablespoons hot oil, cook chicken and 1/2 teaspoon salt
until tender, stirring constantly. Remove to bowl. Coarsely
chop 1/4 head of lettuce (slice the rest). Over medium heat in
3 tablespoons oil, cook sliced lettuce, onion and 1 teaspoon
salt until tender. Stir in chili powder and cook 1 minute.
Stir in chicken, green chilies and 3/4 of the taco sauce.
Heat. Heat tortillas and refried beans. Spread beans on a
tortilla; top with 1/2 cup chicken mixture. Fold. Serve with
avocado, tomato and lettuce mixed with vinegar, sugar, 1/4 cup
oil and 1/3 teaspoon salt.
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