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Chicken serves 2–4; salsa serves 6–8
1/4 cup Gefen Olive Oil
2 tablespoons lime juice (from 1 lime)
1 and 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin, such as Pereg
1 teaspoon Gefen Garlic Powder
4 chicken thighs (or 3 chicken breasts)
cooking oil spray, such as Glicks
8-inch tortillas
1 (15-ounce) can Gefen Corn
1 medium bell pepper
1/2 red onion
1 jalapeño pepper
2 cloves garlic
juice of 2 limes
2 tablespoons minced cilantro
1/2 teaspoon chili powder, plus more to taste
1 teaspoon salt
In a zip-top bag, combine oil, lime juice, salt, black pepper, chili powder, cumin, and garlic powder. Add chicken and marinate at least 30 minutes and no longer than 24 hours.
Combine corn salsa ingredients in a bowl. This can be made in advance and stored in an airtight container in the fridge for three to four days.
To cook, plug in the Betty and heat until the green light turns on. Spray the inside with oil and place the chicken inside. Cover and cook 10–12 minutes, or until nicely caramelized and brown.
Cool slightly before chopping into pieces and serving in a warmed taco. (Warm the taco in the Betty for two minutes.)
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can tacos be substituted for a wrap?
Yes
are tacos able to fold into a wrap?
Soft shell tacos are generally pretty flaxible, the corn ones, however I find fall apart a little more easily. or you could use hard shell tacos, and then you just stuff the filling inside.