| 2 limes |
juice |
mix |
Marinate 1 hour at room temperature, or refrigerate overnight. |
Grill chicken, 20cm from grill, truning frequently, 16-20 minutes or until tender. Cut into 3/4cm strips. |
Place chicken on tortillas, sprinkle with lettuce and cheese and tomato. Drizzle with salsa. Roll up. |
| 3 tablespoons olive oil |
|
| 1 clove garlic |
crush |
| 1/2 teaspoon salt |
|
| 1/4 teaspoon tabasco |
|
| 3 chicken breasts |
halve, debone, skin |
| 12 flour tortillas |
stack, wrap in foil. |
Heat by leaving package by side of grill, turning over once or twice. |
| 3 cups lettuce |
shredded |
| 2 cups tomato |
diced |
| 1 1/2 cups cheese |
grated |
| 10 oz chunky salsa |
|
|