• 1 ½ lbs. Chicken Breasts
  • 4-6 tortillas
  • 2 cups shredded Monterey Jack Cheese
  • 1 ¼ cup cooked Rice
  • 3 cups Shredded Lettuce
  • ¼ Cup Chef Nation Habanero Salsa (or favorite Salsa)
  • ¼ cup Kim’s Gourmet Teriyaki Sauce (Spicy, Original, Gluten Free)


Marinate Chicken Breasts 2 hours prior to grilling 375-475 degrees for 6-7 mins per side to 155 degrees internal temp. Remove from grill and rest 5 mins then slice into thin strips. Toss sliced Chicken with ¼ cup of Kim’s Gourmet Teriyaki Sauce of choice. Divide cooked Rice evenly among the Tortillas followed by Cheese. Melt Cheese on Rice w/ Tortilla in Microwave 20 seconds top with Chicken followed by Shredded Lettuce then Salsa.