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Grilled Chicken Tortillas
3 whole broiler-fryer chicken breasts, halved, boned, skinned
juice of 2 limes
3 T olive oil
1 clove garlic, crushed
1/2 t salt
1/4 t bottled hot pepper sauce
12 flour tortillas
3 c shredded lettuce
2 c diced tomatoes
1 1/2 c shredded jack cheese
10 oz jan chunky salsa or homemade
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)
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Quesadillas 02