- 1 pound [454 g] chicken whites
- 1 tablespoon [15 mL] chicken spices
- 4 [10-inch / 25-cm each] tortillas
- 1/4 cup [60 mL] mayonnaise
- 2 cups [500 mL] shredded lettuce
- 2 large tomatoes, diced
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- Preheat barbecue.
- Season chicken whites on both sides with chicken spices.
- Grill chicken whites onto hot barbecue rack until done, no longer pink inside, turning once.
- Slice done chicken whites into fine strips.
- Spread each tortilla with 1 tablespoon [15 mL] mayonnaise.
- Evenly top the middle of each tortilla with shredded lettuce, tomato dices and chicken strips.
- Fold two sides of each tortilla over filling; roll then serve tortillas.
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