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1/4 cup lime juice
2 teaspoons dijon mustard
1 jalapeno pepper, minced
4 garlic cloves, minced
1 1/4 pounds chicken breasts
1/4 cup 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 teaspoon salt
1/4 cup chopped fresh cilantro
1. In a medium bowl, combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in refrigerator 30 minutes to 2 hours.
2. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro.
3. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm.
4. Wrap tortillas in foil; place in 400 degree F oven for 5 minutes until warmed through.
5. Slice chicken lengthwise into 1/4-inch-thick slices; place on warmed tortillas, top with Pico de Gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.
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