Chicken Fajitas II
Ready In: 43 mins
Serves: 8
Ingredients
- 1⁄4 cup lime juice
- 2 teaspoons Dijon mustard
- 1 jalapeno pepper, minced
- 4 cloves garlic, minced
- 1 1⁄4 lbs chicken breasts
- 1⁄4 cup olive oil
- 16 flour tortillas
- 16 pieces romaine lettuce
- 4 jalapenos, minced
- 2 cloves garlic, minced
- 1 onion, coarsely chopped
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh cilantro, Chopped
Directions
- 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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