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Smoked Chicken Breasts with Papaya and Kiwi Salsa


12 smoked chicken breasts (skinless and boneless)
12 grilled flour tortillas
1 papaya
3 kiwi
1 each green and red bell pepper
1 cup sugar
1 jalapeno pepper
Juice from 1 lime
Juice from 1 lemon
Sprig of cilantro for garnish


In a food processor puree the papaya, kiwi, peppers, sugar and juices.
Grill chicken at 250° in smoker for 2 1/2 hours. Place a grilled flour tortilla on each serving plate. Slice and fan out one smoked chicken breast on top. 
Spoon salsa over chicken and garnish with a sprig of cilantro.

Recommended wood:Hickory Wood