Chicken Fajitas II

• 14 cup lime juice
• 2 teaspoons Dijon mustard
• 1 jalapeno pepper, minced
• 4 cloves garlic, minced
• 1 14 lbs chicken breasts
• 14 cup olive oil
• 16 flour tortillas
• 16 pieces romaine lettuce
• 4 jalapenos, minced
• 2 cloves garlic, minced
• 1 onion, coarsely chopped
• 12 teaspoon salt
• 14 cup fresh cilantro, Chopped

1. In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil.
2. Add chicken; cover and marinate in fridge 30 minutes to 2 hours.
3. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro.
4. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once.
5. Keep warm.
6. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through.
7. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired.
8. Fold up bottom edge; fold in sides.

lime juice, mustard, pepper, garlic, chicken breasts, olive oil, flour tortillas, romaine lettuce, jalapenos, garlic, onion, salt, fresh cilantro

Taken from www.food.com/recipe/chicken-fajitas-ii-8340 (may not work)