1. In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. 2. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. 3. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. 4. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. 5. Keep warm. 6. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. 7. 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. 8. Fold up bottom edge; fold in sides. ---------------------------------------------------------------------------
Nutrition
Ingredients
