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2 limes |
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juice |
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mix |
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Marinate 1 hour at room temperature, or refrigerate overnight. |
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Grill chicken, 20cm from grill, truning frequently, 16-20 minutes or until tender. Cut into 3/4cm strips. |
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Place chicken on tortillas, sprinkle with lettuce and cheese and tomato. Drizzle with salsa. Roll up. |
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3 tablespoons olive oil |
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1 clove garlic |
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crush |
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1/2 teaspoon salt |
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1/4 teaspoon tabasco |
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3 chicken breasts |
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halve, debone, skin |
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12 flour tortillas |
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stack, wrap in foil. |
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Heat by leaving package by side of grill, turning over once or twice. |
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3 cups lettuce |
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shredded |
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2 cups tomato |
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diced |
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1 1/2 cups cheese |
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grated |
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10 oz chunky salsa |
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