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Grilled Chicken Burritos

Make DOUBLE the chicken in this recipe and eat half for diner as grilled chicken - then use the other half the next day for those burritos.

1/2 ounce minced garlic
2 teaspoons minced shallots
1 tablespoon plus 2 teaspoons ( 5 grams) chopped cilantro
1 teaspoon ground black pepper
1/2 fluid ounces fresh lime juice

2 1/4 pound boneless, skinless chicken breast
10 (8-inch) whole wheat tortillas
1 pound 14 ounces guacamole (see recipe list)
1 1/4 pound Tomatillo Salsa (see recipe list)

Directions:

1. Combine the ingredients for the chicken marinade. Toss the chicken in the marinade and refrigerate for at least 30 minutes. Shake any excess marinade from the chicken and grill until cooked. Slice thinly on a bias.

2. Cover the tortillas with a damp towel and warm in a 250°F / 120°C oven. For each portion: Spread a warmed tortilla with 3 ounces guacamole and 3 1/2 ounces chicken. Roll the tortilla into the shape of a cone and serve with 2 ounces tomatillo salsa.

Notes:

From The Culinary Institute of America's Techniques of Healthy Cooking