Ingredients
2 pounds chicken breast, cleaned and trimmed of excess fat
½ c. fresh rosemary, thyme and chives
2 teaspoons salt
1 tsp sugar
1 tsp onion powder
1 tsp dry mustard
½ tsp ginger
2 tsp pepper
2 T garlic powder
½ c freshly squeezed lemon juice
1 cup extra-virgin olive oil plus 2 tablespoons to brush vegetables
1 red pepper
1 green pepper
1 red onion, sliced in half
2 large portabella mushrooms
1 cup shredded cheese
6-8 large tortilla shells
Preparation
Marinate chicken in refrigerator overnight or in an instant marinate container for 30 minutes.
Heat charcoal grill to medium-high. Place vegetables on grill surface to begin cooking. They will take about 20 minutes to roast. After about 10 minutes add chicken breast to grill surface; grill about 6 minutes on each side.
Remove chicken and vegetables from grill. Slice chicken in ½" strips; place on serving dish. Slice vegetables and arrange with chicken on serving platter. Place shredded cheese in a small serving bowl and place alongside serving platter. Warm tortillas, about 15 seconds per side, on your hot grill. Stack wrapped in a towel or in a tortilla serving dish.
