1/4 c Lime juice 2 ts Dijon mustard
1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 ea Flour tortillas 16 ea Pieces romaine lettuce
1 x ——-pico de gallo——– 4 ea Jalapenos, minced
2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped
1/2 ts Salt 1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2
hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8
minutes, turning once. Keep warm. Wrap torillas in foil; place in 400
degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
into 1/4 inch thick slices; place on warmed tortillas, top with pica de
gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
edge; fold in sides.
