1] Place all ingredients in a food processor fitted with a metal blade. Pulse-chop until well-blended.
2] Transfer a covered storage container, label, date and refrigerate until needed.
1] Slice the chicken widthwise into 1/8" strips. Place in a covered storage container, label, date and refrigerate until needed.
To prepare à la carte:
1] Place 120g. of chicken in a stainless-steel mixing bowl. Sprinkle 1 tsp. of ancho seasoning over the top of the chicken. Mix with a rubber spatula until evenly coated. Place 1 Tbsp. of canola oil in a nonstick sauté pan. Add the chicken to the pan. Toss pan over medium heat until just cooked through.
2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1½ oz. of yellow bell peppers to the pan. Season to taste with salt and pepper. Sauté over medium heat until just warmed through.
3] Spray both sides of a tortill awith cooking spray. Place on a heated flat griddle. Cook on both sides until golden-brown and just warmed through. Form into a taco stand.
4] Place the chicken on the tortilla. paratha bread. Place the warmed peppers and 57g. of tomatoes on top of the chicken. Ladle 27 ml. of salsa verde over the top of the chicken and vegetables. Drizzle 1 Tbsp. of cilantro sour cream over the top of the vegetables and salsa verde. Spread 15g. of lettuce on top of the cilantro sour cream. Place on a warmed serving plate.