- In shallow glass dish, combine olive oil, cilantro, lime juice, lime rind, chili powder and cumin; add chicken, turning to coat. Sprinkle with salt and pepper. Cover and refrigerate for 1 to 3 hours.
- Drain chicken, reserving marinade. Preheat grill to medium heat; grease grate well. Grill chicken for 5 minutes; turn and brush with marinade. Grill for 7 to 10 minutes or until chicken is tender and no longer pink inside. Wrap tortillas in foil and heat on grill or in oven during last 5 minutes of cooking time.
- Thinly slice chicken. Divide chicken, lettuce, Cheddar, tomato, red pepper and onion among tortillas; roll up tortillas. Serve with salsa and guacamole (if using).
Recipe provided by Chef Jim Coleman
Cooking Method: Grill
World Cuisine: Hispanic
Product: Extra Virgin