- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice (keep the peel)
- 1/2 tablespoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 12 ounces skinless, boneless chicken breasts
- 8 (8 inch) flour tortillas (store bought)
- 2 cups shredded lettuce
- 1 cup shredded Cheddar cheese (low-fat optional)
- 1 large tomato, chopped
- 1 bell pepper, seeded, grilled and julienne
- 1 onion, sliced and grilled
- Marinade: In a shallow nonmetallic dish combine oil, cilantro, lime peel, lime juice, chili powder, cumin, and salt and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1-3 hours.
- Chicken: Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium heat for 5 minutes. Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink. Wrap flour tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking chicken.