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Frank's® RedHot®



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Servings: 12


  • 2 1/4 cups FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 Lime
  • 1 tsp. Cumin
  • 1 1/2 cups Italian dressing
  • 12 each Boneless skinless chicken breast, 5 oz.
  • 1 1/4 cups Mayonnaise
  • 1 1/4 cups Sour cream
  • 12 each Flour tortilla, 8” diameter
  • 6 quarts Chopped lettuce mix
  • 3 cups Sliced black olives
  • 6 cups Diced tomatoes
  • 6 cups Diced avocado
  • 1 1/2 cups Sliced red onion


  • 1. Whisk RedHot, juice of lime, and cumin together.
  • 2. Combine 1 1/2 cups RedHot/lime sauce and Italian dressing. Pour over chicken breast and marinate, refrigerated, 3 hours to overnight.
  • 3. To make the dressing, whisk mayonnaise until smooth, mix in sour cream and remaining RedHot/lime sauce. Refrigerate until needed.<br><br>4. Using ladles as molds, deep fry flour tortillas into cup shapes, reserve at room temperature until needed<br><br>5. For each serving grill 1 chicken breast and dice. Toss with 2 cups lettuce, 1/4 cup olives, 1/2 cup tomatoes, 1/2 cup avocado, 1/8 cup red onion. Place in tortilla shell and drizzle with 1 tsp. dressing. Serve additional 1/4 cup dressing on the side.