1 1/2poundsboneless skinless chicken breastspounded to 1/2” thickness
1cupshredded Monterrey Jack cheese
8-10 tortillas
For the Honey Chipotle Marinade:
3Tbspolive oil
1/4cuphoney
1TbspDijon mustard
1Tbspketchup
1Tbspapple cider vinegar
1Tbsplime juice
1Tbspcrushed chipotles in adobo*
1tspground coriander
1/2tspdried oregano
1/2 tspsalt
For the Honey Mustard BLT Slaw:
6slicesbacon,chopped
4TbspDijon mustard
3/4cupmayo or Miracle Whip (or plain Greek yogurt, even!)
3 Tbpshoney
1/4tspsalt
a few pinchesblack pepper
2 Tbsp milk
1cuptomatoes,chopped (I used cherry tomatoes, you can use Roma or whatever you like)
2cupsbroccoli slaw(or regular slaw, if you prefer)
Instructions
Whisk together all of the Honey Chipotle Marinade ingredients in a shallow dish, remove 3 tablespoons to a small bowl and set aside. Add chicken to marinade, turn to coat, cover and refrigerate for at least 30 minutes, up to 6 hours.
Cook the bacon pieces in a skillet over medium heat until browned and crisp, then remove to a paper towel lined plate to drain grease.
Heat a large non-stick skillet over medium high heat. Add the marinated chicken and cook for 3-5 minutes per side, or until nicely browned and cooked through.
Remove chicken to a cutting board and allow to rest 5 minutes before cutting into cubes or strips. Toss with the reserved marinade.
Meanwhile, in a large bowl, mix the Dijon, mayo, honey, salt and pepper, and milk. Stir the slaw in until thoroughly coated. If you use a traditional coleslaw type of mix, I would wait until you are closer to ready to serve to mix so it doesn't get soggy. The broccoli slaw holds up better, which is one reason I like it better. Stir in the tomatoes and the cooked bacon and set aside.
To assemble, warm tortillas and place a couple of tablespoons of cheese in each, top with chicken, a few avocado slices, and slaw (however much you like - the more, the better if you ask me!)
Notes
* You can also use regular chipotles in adobo - just dice one chipotle with 1 teaspoon of adobo sauce.