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Ingredients Jump to Instructions ↓

  1. 1/4 cup lime juice

  2. 2 teaspoons Dijon mustard

  3. 1 jalapeno pepper -- minced

  4. 4 garlic cloves -- minced

  5. 1 1/4 pounds chicken breasts

  6. 1/4 cup olive oil

  7. 16 flour tortillas

  8. 16 pieces romaine lettuce --pico de gallo--

  9. 4 jalapenos -- minced

  10. 2 garlic cloves -- minced

  11. 1 onion -- coarsely chopped

  12. 1/2 teaspoon salt

  13. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Preparation : 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 tortillas in foil; place in 400F 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.

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