3 whole broiler-fryer chicken breasts, halved, boned, skinned
2 limes, squeeze out juice
3 tablespoons olive oil
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon bottled hot pepper sauce (Tabasco)
12 flour tortillas
3 cups shredded lettuce
2 cups diced tomatoes
1 1/2 cups shredded jack cheese
1 jar (10 oz) chunky salsa (better if you make it yourself)
In large non-metallic container, mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight.
Stack tortillas and wrap in foil; set aside.
Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16-20 minutes or until chicken is fork tender.
Remove chicken to platter; cut into 1/4-inch strips.
While chicken is cooking, heat tortillas by placing foil-wrapped package on side of grill; turn package once or twice.
To assemble, sprinkle one-twelfth of lettuce over chicken. Layer cheese and tomatoes over chicken; drizzle salsa over all. Roll up
Makes 6 servings (2 tortillas per serving).
