Ingredients:
1/4 cup olive oil
1/4 cup snipped fresh cilantro or 1/4 cup snipped fresh parsley
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon shredded lemon peel
2 tablespoons fresh lemon juice
12 ounces boneless skinless chicken breasts
8 (8 inch) flour tortillas
1 ripe avocados
1 medium tomatoes, seeded, chopped & drained
2 tablespoons onions, chopped fine
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups shredded lettuce
1 cup cheddar cheese, shredded
1 large tomatoes, chopped
1/2 cup pitted ripe olives, sliced
sour cream, Garnish
salsa, Garnish
Directions:
Guacamole:.
Seed and peel avocado.
In a mixing bowl coarsely mash avocado.
Add medium tomato, onion, garlic powder, the Tablespoon lemon juice and salt.
Cover the surface of bowl with plastic wrap and chill for up to 4 hours.
Marinade:.
In a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, 2 Tablespons of lemon juice, chili powder, cumin & red pepper flakes.
Add chicken to marinade, turning to coat.
Cover and chill about an hour.
Drain chicken, reserving marinade.
Grill chicken on an uncovered grill directly over medium coals for about 5 minutes.
Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink.
OR, place chicken on the unheated rack of a broiler pan. Broil 5-6″ from the heat for 10-12 minutes, turning and brushing with marinade once.
Wrap tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking the chicken.
To serve, cut chicken into bite-sized strips.
On each tortilla, arrange chicken strips, shredded letturce, shredded cheese, tomato and sliced olives.
Roll up tortillas, tucking in sides.
Serve with Guacamole, sour cream and salsa if desired.
Servings: 4
Time preparation: 25 min.
Time total: 97 min.