2 Tbsp lime juice 

1 Tbsp lemon juice 

2 tsp olive oil 

1 Tbsp minced fresh oregano leaves 

1 tsp dried cumin

½ tsp salt

¼ tsp cayenne pepper

2 (4-oz) boneless, skinless chicken breasts, cut into 1-inch cubes 

2 (6-inch) flour tortillas 

2 curly leaf lettuce leaves 

2 Tbsp salsa 

½ red onion, diced

Preparation:   Serves 2

Combine first 7 ingredients (through cayenne) in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 2 hours, turning chicken occasionally.  

In a medium skillet over medium heat, sauté chicken in marinade until pieces are cooked through and most juices have evaporated.

Divide chicken, lettuce, salsa and onion evenly between tortillas; roll up.