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Grilled Chicken Torillas


6 boneless, skinless chicken breasts halves
juice of 2 limes
3 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
12 flour totrillas
13 cups shredded lettuce
2 cups diced tomatoes
1 1/2 cups shredded Monterey Jack cheese
3/4 cup chunky salsa


In large, non-metallic container, mix lime juice, olive oil, garlic, salt, and hot pepper sauce. Add chicken, turning to coat with marinade. Marinate in refrigerator at least 1 hour. Stack tortillas and wrap in foil; set aside. Remove chicken from marinade; discard marinade. Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16 to 20 minutes or until chicken is fork tender. While chicken is cooking, heat tortillas by placing foil-wrapped package on side of grill; turn package once or twice. Remove chicken to platter; cut into 1/4-inch strips. To assemble, place equal portions of lettuce over each tortilla. Top with about 1/2 cup chicken. Layer tomatoes and cheese over chicken; drizzle salsa over all. Roll up.

Nutritional Information:

Servings: 6 (2 tortillas per serving)
Calories: 620
Protein: 44 g
Total Fat: 24.5 g
Saturated Fat: 8.2 g
Cholesterol: 93 mg
Sodium: 1149 mg
Carbohydrates: 59 g

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