Title: Chicken Fajitas
Categories: Mexican Poultry
Yield: 8 Servings
| 1/4 | c | Lime Juice |
| 2 | ts | Dijon Mustard |
| 1 | | Jalapeno Pepper, Minced |
| 4 | | Garlic Cloves, Minced |
| 1 1/4 | lb | Chicken Breasts |
| 1/4 | c | 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 | 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 400øF
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.