Even with the juice of a whole lemon and lime, this was kind of plain -- and dry served over rice. If there were some way to make a sauce of these ingredients, it might be yummy because the flavors are good. Watch your chicken closely because overcooking will make this dish even more dry.

Reviewed On: Mar. 7, 2012

I followed this recipe exactly, but neither I nor my Caesar salad-loving family members liked this. The dressing is very thick, too garlicky, and there is WAY too much of it. Even when I added a second large head of Romaine, the salad was overwhelmed.

Reviewed On: Feb. 5, 2012

I followed this recipe to a T -- except -- baked instead of fried. They were restaurant quality, very yummy. Be sure to use THIN flour tortillas, not the soft/puffy variety. To bake, place rolls on a baking sheet covered with parchment if you have it. Coat rolls with cooking spray and bake on center rack at 450 for 10-12 min., checking halfway through, until dark golden brown. I doubled the filling recipe and made 8 rolls using 8-inch tortillas, adding avocado slices to half of them before rolling. Sliced finished rolls in half on the diagonal to serve. Worked out very nicely.

Reviewed On: Feb. 5, 2012