Ingredients
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes2 tablespoons plus 1 teaspoon lemon juice, divided1 large onion, sliced1 green onion, sliced2 garlic cloves, minced2 teaspoons olive oil1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper2 plum tomatoes, seeded and chopped1/4 cup minced fresh cilantro8 flour tortillas (8 inches), warmed1 cup shredded lettuce1/2 cup salsa
Preparation
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa.
