1 (8 oz.) container nonfat yogurt
2 tbsp. lime juice
1 clove garlic, finely chopped
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breasts, halved (about 5 oz. each)

Prepare filling by combining yogurt, lime juice, garlic, cumin, salt and pepper in pie plate or shallow dish. Add chicken; turn to coat. Refrigerate 2 hours.

TOMATO SALSA:

1/4 c. chopped fresh coriander
3 med. ripe tomatoes, chopped
2 green onions, finely chopped
1 tsp. balsamic vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

To prepare salsa; mix tomatoes, green onions, vinegar, olive oil, salt, pepper and coriander in medium size bowl. Set aside.

Preheat boiler. Remove chicken from marinade. Line broiler pan with aluminum foil. Arrange chicken smooth side down on broiler rack.

Broil with bottom of pan 6 inches from heat for 4 minutes. Turn over. Spoon any remaining marinade over chicken. Broil until lightly browned and cooked through, about 4 minutes longer.

Warm 8 flour tortillas. Slice chicken into strips. Place on tortillas, add salsa and serve.