| 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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