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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup lime juice |
2 teaspoons dijon mustard |
1 jalapeno pepper, minced |
4 cloves garlic, minced |
1 1/4 lbs chicken breasts |
1/4 cup olive oil |
16 flour tortillas |
16 pieces romaine lettuce |
4 jalapenos, minced |
2 cloves garlic, minced |
1 onion, coarsely chopped |
1/2 teaspoon salt |
1/4 cup fresh cilantro, chopped |
Directions:
1. In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil.
2. Add chicken; cover and marinate in fridge 30 minutes to 2 hours.
3. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro.
4. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once.
5. Keep warm.
6. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through.
7. 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.
8. Fold up bottom edge; fold in sides.
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