1 1/2 Cup Herb & Garlic Marinade
1/2 teaspoon garlic salt
4 boneless, skinless chicken breasts
4 to 8 flour tortillas, warmed to soften
1 Large tomato, chopped
1 can (4 oz) diced green chilies, drained
1/2 Cup thinly sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
In large plastic storage bag, combine 1 cup Herb & Garlic Marinate & chicken.
Seal bag & marinate in refrigerator at least 30 minutes. In medium bowl, combine tomato, chilies, green onion, remaining _ cup Herb & Garlic marinade, vinegar, cilantro and garlic salt: mix well. Cover and refrigerate 30 minutes or until chilled.
Remove chicken from bag, discarding used, marinade. Grill or broil chicken for 10 to 15 minutes or until juices run clear when cut, turning halfway through grilling time. Slice chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately. Serves 3 to 4 people.