INGREDIENTS

2 Tbsp lime juice

1 Tbsp lemon juice

2 tsp olive oil

1 Tbsp minced fresh oregano leaves

1 tsp dried cumin

½ tsp salt

¼ tsp cayenne pepper

2 (4-oz) boneless, skinless chicken breasts, cut into 1-inch cubes

2 (6-inch) flour tortillas

2 curly leaf lettuce leaves

2 Tbsp salsa

½ red onion, diced

PREPARATION:  Serves 2

• Combine first 7 ingredients (through cayenne) in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 2 hours, turning chicken occasionally.
• In a medium skillet over medium heat, sauté chicken in marinade until pieces are cooked through and most juices have evaporated.
• Divide chicken, lettuce, salsa and onion evenly between tortillas; roll up.