Grilled chicken tortillas

Yield: 1 Servings

Measure Ingredient
3 Whole broiler-fryer chicken breasts; halved, boned, skinned
2 Limes; squeeze out juice
3 tablespoons Olive oil
1 Clove garlic; crushed
½ teaspoon Salt
¼ teaspoon Bottled hot pepper sauce; (tobasco)
12 Flour tortillas
3 cups Shredded lettuce
2 cups Diced tomatoes
1½ cup Shredded jack cheese
1 Jar; (10 ozs) chunky salsa (better if you make it yourself)

From: HallieByrd <HallieByrd@...> In large non-metallic container, mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight. Stack tortillas and wrap in foil; set aside. Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16-20 minutes or until chicken is fork tender, Remove chicken to platter; cut into ¼-inch strips. While chicken is cooking, heat tortillas by placing foil-wrapped package on side of grill; turn package once or twice. To assemble, sprinkle one- twelfth of lettuce over chicken. Layer cheese and tomatoes over chicken; drizzle salsa over all. Roll up

Makes 6 servings (2 tortillas per serving).

Posted to recipelu-digest by jeryder@... on Mar 10, 1998

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