 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon lemon juice |
2 teaspoons olive oil |
1/2 teaspoon dried oregano |
2 (4-ounce) skinned, boned chicken breast halves |
2 curly leaf lettuce leaves |
2 tablespoons salsa |
2 (6-inch) flour tortillas |
red onion rings (optional) |
fresh oregano (optional) |
Directions:
1. Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, turning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.
|
|