Ingredients Weight Measure
Tomatoes, medium, chopped 2 ea.
Black olives, sliced, drained 2-1/2 oz.
Green chiles, finely diced 2 Tbsp.
Green onions, sliced 1/3 cup
Cilantro, coarsely chopped 1 Tbsp.
Chicken thighs, boneless, thinly sliced 1 lb.
Vegetable oil 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Flour tortillas, warmed 8 ea.
Black beans, rinsed, drained 1/2 cup


  1. Combine tomatoes, olives, chiles, onions and cilantro; set aside.
  2. Cook chicken for 2 minutes in 1 Tbsp. vegetable oil over medium-high heat. Add TABASCO® Chipotle Pepper Sauce.
  3. Add tomato mixture to skillet and heat 1 to 2 minutes until heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up. To serve, cut in half on the diagonal.

Yield: 8 servings