GRILLED CHICKEN AND SALSA WRAPS
Demonstrated by: Zarina Alloo

Preparation Time: 15 Minutes
Marinate Time: 30 Minutes
Cooking Time: 15 Minutes

Ingredients:
2 cups Lawry's Herb & Garlic Marinade with Lemon Juice, divided
4 boneless, skinless chicken breast halves
1 tsp minced garlic
1 tsp minced ginger
½ tsp salt (or to taste)
1 large tomato, chopped
3 – 4 hot, green chilies, chopped (or to taste)
½ cup thinly sliced green onions
½ red or yellow bell pepper, chopped
1 - 2 Tbsp. vinegar or lemon juice
2 Tbsp. chopped fresh cilantro
½ - 1 tsp chili powder
½ tsp. Lawry's Garlic Salt (or use regular salt)
4 large burrito size or 8 fajita-size flour tortillas, warmed to soften

Method:
In a large glass bowl, combine 1 ½ cup Herb & Garlic Marinade, garlic, ginger, ½ tsp salt and chicken breasts. Cover and marinate in refrigerator at least 1 hour.

In a medium bowl, combine tomato, chilies, onion, bell pepper, remaining ½ cup Herb & Garlic Marinade, vinegar (or lemon juice), cilantro, chili powder and Garlic Salt. Mix well, cover and refrigerate 10 minutes or until chilled. Make sure the salsa is not too watery, otherwise the wraps will be soggy. Place the marinated chicken breasts on an oiled baking tray and pour the marinade over them (or you can just discard the marinade).

Grill or broil the chicken for 20 minutes or until chicken is thoroughly cooked, turning halfway through grilling time. Slice chicken into strips. Place chicken slices on warm tortillas; spoon salsa mixture on top and wrap to enclose. Serve immediately. Serves 4 or 8 depending upon the size of tortillas used.

Notes:
This is an excellent recipe for picnics and outdoor dining. Wrap each filled tortilla with plastic wrap and keep chilled until ready to serve. You may also choose to assemble wraps when ready to serve outdoors!