1/4 cup lime juice
2 teaspoons Dijon mustard
1 jalapeno pepper -- minced
4 garlic cloves -- minced
1-1/4 pounds chicken breasts
1/4 cup olive oil
16 flour tortillas
16 pieces romaine lettuce
--pico de gallo--
4 jalapenos -- minced
2 garlic cloves -- minced
1 onion -- coarsely chopped
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
Instructions:
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.
