1/2 lb. boned and skinned chicken breasts
2 tbsp. yogurt
2 tbsp. sour cream
2 tbsp. fresh lime juice
1 tbsp. fresh cilantro, chopped
1 tsp. jalapeno pepper, chopped very fine
1/8 tsp. ground cumin
1 lg. onion, sliced thin
1 c. shredded lettuce
1 tomato, chopped
4 flour tortillas

Sprinkle the chicken breast with the lime juice. Salt and pepper to taste and let sit in a shallow dish for 10 minutes while the broiler is heating up. When it is hot, place the chicken and onions on a lightly oiled baking sheet and broil them another 3 to 4 minutes or until the chicken is no longer pink in the center.

Whisk the yogurt and the sour cream together with the cumin, jalapeno and cilantro. Wrap the tortillas in foil and warm in the oven.

Cut the broiled chicken in strips and place on a tortilla. Add onion, lettuce, tomatoes and a few spoonfuls of the yogurt sauce. Serve immediately.