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This entry was posted on January 17, 2012 by Brian Larkowski.
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.
This entry was posted in Recipes on January 17, 2012 by Brian Larkowski.
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