Simple Chicken Fajitas
|Balsamic vinegar/Null||2 Tablespoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Olive oil/Null||2 Teaspoon (Null)|
|Dried oregano/Null||1⁄2 Teaspoon (Null)|
|Skinless boneless chicken breast halves/Null||8 Ounce (2 In Number, 4 Ounce Each)|
|Curly leaf lettuce leaves/Null||2 (Null)|
|Salsa/Null||2 Tablespoon (Null)|
|6 inch flour tortillas/Null||2 (Null)|
Combine first 4 ingredients in a shallow dish.
Add chicken, turning to coat.
Cover and marinate in refrigerator 1 to 8 hours, turning chicken occasionally.
Place drip tray on toaster oven pan.
Remove chicken from dish, and discard marinade.
Place chicken on drip tray, and broil 10 minutes on each side or until chicken is done.
Divide chicken, lettuce, and salsa evenly between tortillas; roll up.
Garnish with onion rings and fresh oregano, if desired.