Step 1

Prepare the Cilantro Crema: combine all crema ingredients in a small blender and process until smooth. Makes about 1/2 cup sauce

Step 2

Prepare the leftover grilled chicken breast by slicing and either warming in the microwave or warming it in a pan. You can always use rotisserie chicken if you don't have leftover grilled chicken on hand. Set aside

Step 3

Warm the tortillas: brush a little olive oil on the corn tortillas and heat them up on a skillet or griddle for about 1 minute on each side until they are warm and flexible.

Step 4

Top the corn tortillas with sliced grilled chicken, purple cabbage, diced tomatoes, and the Cilantro Crema

Step 5

Enjoy immediately while warm!