3 whole chicken breasts, boned and skinned
Juice of 4 limes
1/2 c. olive oil
2 garlic cloves, crushed
1 tsp. salt
1 tbsp. bottled hot sauce
4 tbsp. white wine vinegar
1 sm. onion, finely chopped
Ground pepper
12 flour tortillas
3 c. shredded lettuce
2 c. diced tomatoes
1 1/2 c. shredded Monterey Jack cheese
1 jar chunky salsa
Sour cream

In large non-metallic container, mix lime juice, olive oil, garlic, salt, hot sauce, wine vinegar, onion and ground pepper. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight. Stack tortillas and wrap in foil; set aside. Place chicken on grill about 8 inches from heat. Grill, turning frequently, about 16 to 20 minutes. Remove chicken; cut into 1/2 inch strips. While chicken is cooking heat tortillas by placing foil wrapped package on side of grill; turn package once or twice. To assemble, layer chicken, lettuce, tomatoes, cheese, salsa and sour cream on tortillas and roll up. Serves 6.