Chicken Fajitas
 
    1/4 c  Lime juice                          2 ts Dijon mustard
      1 ea Jalapeno pepper, minced             4 ea Garlic cloves, minced
  1 1/4 lb Chicken breasts                   1/4 c  Olive oil
     16 ea Flour tortillas                    16 ea Pieces romaine lettuce
      1 x  -------pico de gallo--------        4 ea Jalapenos, minced
      2 ea Garlic cloves, minced               1 ea Onion, coarsely chopped
    1/2 ts Salt                              1/4 c  Chopped fresh cilantro
 
  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 torillas in foil; place in 400
  degree F 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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