Grilled chicken tortillas
1 Servings
Ingredients
| Quantity | 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) | |
Directions
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