Chicken Fajitas

By ezunich

Ingredients

• 1 cup vegetable oil
• 1/2 cup lime juice
• 1/2 cup chopped fresh cilantro
• 4 garlic cloves, pressed
• 2 tsp salt
• 1 1/2 tbs pepper
• 12 skinned and boned chicken breast halves
• 2 (6-inch) flour tortillas
• 1 avocado, peeled and sliced
• 2 cups (8 oz) shredded Monterey Jack cheese
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 6 romaine lettuce leaves
• Sour cream
• Salsa

Details

Servings 6

Preparation

Step 1

Whisk together first 6 ingredients in a shallow dish or large heavy duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill, covered with grilllicL oyer medium-high heat (350° to 400°) 20 to 25 minutes or until done. Cut 8 chicken breast halves into thin strips. Freeze remaining 4 chicken breast halves for another time.

Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa. Yield: 6 servings.