|
|
|
A citrusy flavor...
|
|
|
|
MARINADE: |
|
|
¼ cup |
|
red wine
vinegar |
|
|
1 large |
|
lime, juiced |
|
|
2 tsp |
|
granulated
sugar |
|
|
½ tsp |
|
salt |
|
|
½ tsp |
|
pepper |
|
|
2 whole |
|
green
onions, chopped |
|
|
¼ cup |
|
chopped
fresh cilantro |
|
|
2 cloves |
|
garlic,
minced |
|
|
1 tsp |
|
dried
oregano
|
|
|
|
|
REMAINING INGREDIENTS: |
|
|
1½ lbs |
|
skinless,
boneless chicken breast meat, cut into strips |
|
|
Ten 6-inch |
|
flour
tortillas |
|
|
1 large |
|
tomato,
diced |
|
|
1 cup |
|
shredded
lettuce |
|
|
¾ cup |
|
shredded
Monterey Jack cheese |
|
|
½ cup |
|
prepared
salsa |
|
|
|
|
|
|
1 |
Place marinade in
large ziploc baggie. Add chicken and marinate in
refrigerator for several hours. |
|
2 |
Heat large sauté pan
with a drizzle of olive oil. Use tongs to pull out
chicken (save marinade). Sauté until almost cooked
through. Add marinade; cover and simmer for 5 to 10
additional minutes. |
|
3 |
Heat tortillas.
Place in a stack and wrap with a damp towel. Microwave
until warm. |
|
4 |
Serve chicken
mixture in warm tortillas topped with tomato, lettuce,
cheese and salsa. |
|
|
|
|
Servings: 10 |
|