* 1 1/2 pounds skinless, boneless chicken breast meat – cubed
* 1/8 cup red wine vinegar
* 1/2 lime, juiced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 green onions, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 10 (6 inch) flour tortillas
* 1 tomato, diced
* 1/4 cup shredded lettuce
* 1/4 cup shredded Monterey Jack cheese
* 1/4 cup salsa
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Or you can grill the chicken on a gas or charcoal grill (my preferred method).
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
