- 1 1/2 pounds [680 g] chicken whites, into 2-inch [5-cm] wide strips
- 1 head curly lettuce, rinced, patted dry then torn
- 2 tomatoes, hard middle removed then chopped
- 2 cups [450 g] Monterey Jack or Provolone cheese, grated
- 2 cups [500 mL] any salsa
- 2 medium onions, into large strips
- 2 sweet green peppers, membranes removed and seeded, into large strips
- 4 to 6 [6-inch / 15-cm each] flour tortillas
Marinade
- 3/4 cup [190 mL] vegetable oil
- 1/2 cup [125 mL] Worcestershire sauce
- 1/3 cup [80 mL] lime juice
- 2 tablespoons [30 mL] red wine vinegar
- 6 to 8 cloves garlic, minced
- 1 1/2 tablespoons [22.5 mL] oregano
- 1 tablespoon [15 mL] brown sugar
- 1 teaspoon [5 mL] freshly ground black pepper
- 1/2 teaspoon [2.5 mL] salt
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- Into a glass bowl, well whip together all marinade ingredients.
- Well mix chicken strips into marinade until well coated; leave to marinate, refrigerated for 2 to 4 hours, stirring at least once.
- Then preheat barbecue until charcoals become gray, almost white.
- Meanwhile, into separate serving bowls, arrange torn lettuce, chopped tomatoes, grated cheese and salsa; set aside.
- Remove chicken strips from marinade; lay chicken strips onto the center of hot barbecue rack.
- Arrange onion and sweet green pepper strips all around the outside of barbecue rack, away from the source of heat.
- Barbecue chicken strips for 5 to 7 minutes on each side or until no longer pink inside, onion and sweet green pepper strips until tender, turning vegetables strips at least once.
- Transfer chicken strips onto a warm large serving plate; arrange onion and sweet green pepper strips all around chicken strips.
- Crisp flour tortillas onto barbecue rack for a few seconds on each side; transfer onto a clean warm serving plate.
- To eat, each guest will arrange a little of each grilled ingredient into the center of its own flour tortilla before topping ingredients with a little torn lettuce, chopped tomatoes, grated cheese and salsa.
- Roll, and enjoy!
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