Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Juice of 1 orange |
| \N \N | Juice of 3 limes |
| ⅛ cup | Olive oil |
| 2 \N | Cloves garlic; minced |
| 1 teaspoon | Ground cumin |
| \N \N | Cayenne pepper to taste |
| 1 pounds | Chicken breast |
| \N large | Flour tortillas |
| 1 cup | Low-fat jack cheese |
| ½ cup | Salsa |
| ½ cup | Guacamole |
| ½ cup | Fresh cilantro |
| 6 \N | Roma tomatoes; diced |
| ½ \N | Yellow onion; diced |
| 1 \N | Jalapeno pepper; seeds removed, minced |
| ½ cup | Fresh cilantro |
| ¼ cup | Lime juice |
| \N \N | Salt and pepper |
MARINADE
BURRITO
SALSA
Combine marinade ingredients and marinate chicken for two hours in the refrigerator. Grill chicken breasts on cast iron stove top grill or barbecue and slice into long strips. Heat tortillas in saute pan for 30 seconds on each side. Assemble burrito with ingredients.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...