| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Whole broiler-fryer chicken breasts; halved, boned, skinned | |
| 2 | Limes; squeeze out juice | |
| 3 | tb | Olive oil |
| 1 | Clove garlic; crushed | |
| 1/2 | ts | Salt |
| 1/4 | ts | Bottled hot pepper sauce; (tobasco) |
| 12 | Flour tortillas | |
| 3 | c | Shredded lettuce |
| 2 | c | Diced tomatoes |
| 1 1/2 | c | Shredded jack cheese |
| 1 | Jar; (10 ozs) chunky salsa (better if you make it yourself) |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com> 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 1/4-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@juno.com on Mar 10, 1998
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