Chicken Fajitas

Course : Grilling
Serves: 2
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1/4 cup lime juice
2 teaspoons Dijon mustard
1 medium jalapeno pepper -- minced
4 cloves garlic -- minced
1 1/4 pounds chicken breasts
1/4 cup olive oil
16 tortillas flour tortillas
16 pieces romaine lettuce
--pico de gallo--
4 medium jalapenos -- minced
2 cloves garlic -- minced
1 medium Onion -- coarsely chopped
1/2 teaspoon salt
1/4 cup chopped fresh cilantro

Preparation / 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 tortillas in foil; place in 400F 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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