Chicken Fajita recipe

Ingredients:
1 1/2 lb of chicken breast, skinless and boneless.
12 flour tortillas.
2 jalapeno peppers, seeded and minced.
1/4 cup of taco salad.
3 tablespoons of lime juice.
2 cloves of garlic, minced.
1 dried habanero, crushed.
1 teaspoon of salt.
1/2 teaspoon of ground cumin.
Salsa, to garnish.
Guacamole, to garnish.
Lettuce, shredded, to garnish.
Sour cream, to garnish.
Cheese, grated, to garnish.
Pico de gallo, to garnish.

Procedures:
Rinse the chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, jalapenos, garlic, salt, and cumin. Add the chicken and toss to coat. Cover and marinate, tossing occasionally, for about 90 minutes at room temperature, or up to 12 hours in a refrigerator.

Prepare a hot fire. Set chicken on an oiled grill about six inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, (takes about ten minutes). Let stand for about five minutes before cutting or tearing into large strips.

While the chicken is standing, heat the flour tortillas directly on grill for about 30 seconds per side.

Put the strips of chicken on the tortillas. Garnish with salsa, guacamole, shredded lettuce, and sour cream.