1/4 c Lime juice
1 Jalapeno pepper, minced
1 1/4 lb Chicken breasts
16 Flour tortillas
-------pico de gallo--------
2 Garlic cloves, minced
1/2 ts Salt
2 ts Dijon mustard
4 Garlic cloves, minced
1/4 c Olive oil
16 Pieces romaine lettuce
4 Jalapenos, minced
1 Onion, coarsely chopped
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.
