Ingredients
- 4 chicken breasts (boneless, skinless)
- 1/2 c. Dorothy Lynch
- 8 flour tortillas
- Sour cream
- Grated cheese
- Shredded lettuce
- Diced tomatoes (or pico de gallo)
- Diced onions (optional)
- Sliced olives (optional)
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 8
The Method
- Cook chicken (poach or boil) and shred.
- Add Dorothy Lynch while chicken is still warm.
- Add salt and pepper to taste.
- Best if made ahead, refrigerated and then reheated before serving.
- Put a large spoonful of chicken mixture in the center of a tortilla, add toppings as desired, and roll or fold.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
