Fresh Cilantro (1/2 cup)
leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.
Remove the stem, pith and seeds from the
Red Fresno Chili Pepper (1)
and discard. Slice the chili into 1/4 inch rounds and set aside.
Pat dry the
Tyson® Chicken Breasts (2)
with paper towels and place in a large saucepot with enough water to cover.
Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.
In a medium bowl, combine the shredded chicken with
Teriyaki Sauce (1/4 cup)
and toss to combine.
In another medium bowl, toss
Coleslaw Mix (1 cup)
and Fresno chili pepper with the
Rice Vinegar (1 Tbsp)
In a small bowl, mix together the
Sriracha (1 tsp)
Mayonnaise (1 pckg)
Heat a small sauté pan over medium-high heat. Add the
White Corn Tortillas (4)
one by one, and heat until very hot. Keep warm for plating.
Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!