Apple and Chicken Tacos with Pumpkin Mayo

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Pumpkin Puree
• ¾ cups Mayonnaise
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Chili Powder
• ½ teaspoons Ground Cumin
• ½ teaspoons Pumpkin Pie Spice
• 2 Tablespoons Vegetable Oil
• 1 pound Boneless Skinless Chicken Breast
• 1 teaspoon Ground Cayenne Pepper
• 8 whole Flour Tortillas
• 2 cups Baby Arugula
• 2 whole Apples, Cored And Diced
• 1 cup Feta Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir together the pumpkin puree and mayonnaise in a bowl, then season with a pinch of the salt and a pinch of the black pepper. Cover and refrigerate until serving.

2. Mix the remaining salt, black pepper, chili powder, cumin, pumpkin pie spice and cayenne pepper in a small bowl.

3. Pat the chicken breasts dry and cut them into thin strips. Toss the strips with the spice mixture until evenly coated.

4. Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken in a single layer, turning once, for 5 to 7 minutes until it reaches 165°F (74°C) in the thickest part.

5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.

6. Add the diced apples to the same skillet and cook for 2 to 3 minutes until just softened, stirring often.

7. Spread pumpkin mayo over each tortilla. Fill with chicken, apples, baby arugula and crumbled feta cheese.

8. Fold or roll each taco and serve right away.