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.