3 ea whole broiler-fryer chicken breasts, halved, boned, skinned
2 ea limes, squeeze out juice
3 T olive oil
1 ea clove garlic, crushed
1/2 t salt
1/4 t bottled hot pepper sauce (tobasco)
12 ea flour tortillas
3 c shredded lettuce
2 c diced tomatoes
1 1/2 c shredded jack cheese
1 ea jar (10 ozs) chunky salsa (better if you make it yourself)
Instructions:
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
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