We’ve made these tacos with corn and flour tortillas, but flatbread is our favorite wrap. Set out toppings and let your hungry eaters assemble their own tacos.
—JESSIE GREARSON-SAPAT FALMOUTH, ME
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 cup (8 ounces) reduced-fat sour cream
2 tablespoons Sriracha Asian hot chili sauce
2 tablespoons lime juice
1 1/2 teaspoons grated lime peel
1/2 teaspoon salt
1/8 teaspoon pepper
6 naan flatbreads, warmed
1 rotisserie chicken, skin removed, shredded
Minced fresh cilantro, optional
Using a small bowl, mix the first six ingredients. Spread the mix over the flatbreads; top with the chicken and, if desired, cilantro.