2 tablespoons Borden® Butter
2 garlic cloves, minced
1 teaspoon canned chipotle chiles in abodo sauce, minced
3/4 cup orange juice, or the juice of 2 fresh oranges
1 tablespoon Worcestershire sauce
3/4 cup fresh cilantro, chopped
4 boneless, skinless chicken breasts (roughly 1 1/2 lbs.)
1 teaspoon yellow mustard
Salt and pepper
12 uncooked flour tortillas
3 tomatoes, sliced
4 lettuce leaves
1 package Borden® Finely Shredded Mild Cheddar Cheese
Sour cream as desired
Step 2 - Simmer Chicken
Melt butter in a large skillet over medium heat. Add garlic and chipotle chiles. Cook until fragrant, roughly 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro. Bring mixture to a boil.
Add chicken, cover and simmer over medium low heat for 20 minutes. Flip the chicken halfway through cooking. Transfer chicken to a plate, and wrap with aluminum foil.
Step 3 - Finish Chicken
Cook remaining mixture in the skillet over medium-high heat until liquid is reduced to about 1/4 cup, usually takes 5 to 7 minutes. Remove from heat.
Whisk in yellow mustard. Using two forks, SHRED the chicken into bite-sized pieces. Return to skillet.
Add remaining cilantro to the skillet, and toss until combined. Season with salt and pepper. Brown the uncooked tortillas on an open griddle.
Step 4 - Final
Fill open tortilla with lettuce, Borden® Finely Shredded Mild Cheddar Cheese, tomato, sour cream, avocado and chicken.
Wrap it up.