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Louisiana Chicken Strips Recipe

Louisiana Chicken Strips Recipe - 4 servings



1 egg

1/3 cup brown sugar

1/3 cup cider vinegar

1/3 cup dry mustard

1/4 teaspoon salt


1 tablespoon oregano

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon powdered thyme

1/2 teaspoon cayenne

1 tablespoon potato starch

2 chicken breasts, skinned, boned and cut into strips

2 teaspoons olive oil

4 8-inch flour tortillas

1/2 head iceberg lettuce, shredded


In the top of a double boiler, beat egg. Add sugar and beat, then add vinegar and dry mustard, and beat. Place top of double boiler over boiling water and cook 5-10 minutes, stirring often or until sauce thickens. Season with salt. Set aside.


In a pie plate, combine oregano, cumin, chili powder, thyme, cayenne and potato starch. Toss chicken strips in mixture until evenly coated. In a nonstick skillet, heat olive oil. Add chicken strips and brown over high heat 4-5 minutes, stirring often. Reduce heat to low and continue cooking about 15 minutes or until chicken is cooked. When chicken is nearly done, warm the tortillas. Fold warmed tortillas into fourths and tuck into a napkin-lined basket. Line an oval serving platter with shredded lettuce. Arrange chicken strips over lettuce. Place a dollop of sauce at each end of platter. Serve at once. To eat, fill each tortilla with lettuce and chicken, and dip into sauce.

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