Ingredients
- boneless skinless chicken breasts, boneless; skinless2
- mesquite wood chips, soaked in water 30 minutes1/2 cup
- salt
- black pepper, freshly ground
- flour or corn tortillas, flour or corn4
- olive oil
- monterey jack cheese, grated2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Brush chicken with olive oil and season very liberally on both sides with salt and pepper. Set aside.
Preheat charcoal grill. Toss wood chips onto coals and reapply grate.
Add chicken and cook, turning often, until internal temperature reaches 165°F. Remove to a plate, and let rest 5–10 minutes.
Shred chicken with two forks. Toss with cheese and sprinkle into each tortilla. Roll lengthwise and wait until cheese is melted before serving.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：mesquite wood chips, soaked in water 30 minutes、monterey jack cheese, grated）
