3-3/4 cups lemon juice
3-3/4 cups orange juice
1 cup chicken stock powder
1/3 cup plus 2 tablespoons. garlic, minced
2-3/4 tablespoons ground oregano
2-3/4 tablespoons crushed red pepper
18 lbs. boneless skinless chicken breast halves
large food storage bag
2 lbs. cream cheese
2-3/4 cups unsweetened crushed pineapple, drained
3 quarts plus 3 cups water
7-1/2 cups white rice
7-1/4 lbs. large flour tortillas, warmed
Combine first 6 ingredients in a large sealable plastic bag. Mix thoroughly and add chicken. Seal bag and marinate in refrigerator 2 hours.
Combine cream cheese and pineapple in a bowl. Mix thoroughly and refrigerate until ready to use.
About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat. Stir in rice and salt to taste. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Set aside 10 minutes and fluff with a fork.
Cover and keep warm.
Prepare grill or turn on broiler. Remove chicken from marinade, reserving marinade. Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
Transfer to a cutting board and slice thinly across the grain. Spread cream cheese mixture over center third of each tortilla. Add a large spoonful of rice. Top with sliced chicken breast. Fold tortillas, enclosing mixture to make a packet.