Grilled chicken, tropical salsa, and BBQ are stacked in crisp tortillas for bold, lively main course.
# Components:
→ Chicken & Marinade
01 - 2 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Mango Salsa
07 - 1 large ripe mango, peeled and diced
08 - 1/4 cup red onion, finely chopped
09 - 1/2 medium red bell pepper, diced
10 - 1 small jalapeño, seeded and minced
11 - 2 tablespoons fresh cilantro, chopped
12 - Juice of 1 lime
13 - 1/4 teaspoon salt
→ Tortilla Stack
14 - 8 small flour tortillas (6-inch diameter)
15 - 1 cup shredded cheddar or Monterey Jack cheese, optional
16 - 1 cup BBQ sauce, divided
17 - 2 tablespoons olive oil for brushing
# Method:
01 - Set grill or grill pan to medium-high heat to ensure consistent cooking temperature.
02 - Combine chicken breasts, olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl, mixing thoroughly. Allow to marinate for 10 minutes.
03 - Place chicken on the hot grill and cook for 5 to 7 minutes per side until fully cooked and juices run clear. Remove and rest for 5 minutes, then slice thinly.
04 - In a mixing bowl, gently combine diced mango, chopped red onion, diced bell pepper, minced jalapeño, fresh cilantro, lime juice, and salt. Set aside for flavors to meld.
05 - Preheat oven to 400°F. Brush both sides of the flour tortillas with olive oil. Arrange on a baking sheet and bake for 3 to 4 minutes per side until lightly crisped yet flexible.
06 - Begin assembly by placing 1 tortilla on each plate or tray. Spread 2 tablespoons BBQ sauce over each, add sliced grilled chicken, a spoonful of mango salsa, and a sprinkle of cheese if desired. Top with another tortilla. Repeat the layering process, finishing with more salsa and cheese.
07 - Return assembled stacks to the oven for 4 to 5 minutes until cheese melts and layers are thoroughly heated. Garnish with additional cilantro and serve immediately.
