|
1 In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
|
|
2 Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.
|
|
3 Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
|
|
4 * For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400ºF oven for 10 to 15 minutes or until crisp, turning once halfway though baking time.
|
