3 each 4.5" White Corn Tortillas (20123)
1 cup Korean BBQ Marinade , (see related recipe)
3 oz. wt. B/S Chicken Breast
3 oz. vol. Pajuri Salad with Cucumbers and radishes ,(see related recipe)
1.) Marinate chicken in ¾ cup of Korean bbq marinade at least 4 hours or overnight. Save ¼ cup of marinade in a separate bowl for serving.
2.) Remove chicken from marinade and discard liquid. Place chicken on preheated grill and cook until proper internal temperature is reached. Remove chicken from grill and set aside to cool slightly.
3.) Grill 4.5” corn tortillas on both sides and place on worksurface.
4.) Fill each taco with approximately 1 oz. of Pajuri salad with cucumbers and radishes.
5.) Chop chicken into small dice and evenly distribute over salad.
6.) Drizzle with remaining marinade and serve immediately.
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