2 Grilled Chicken Breasts
1 cup Green Chile Chutney
1 cup of Caramelized Onions
1 cup Shredded Cheese (a mix of cheddar and jack cheese)
4 large Flour Tortillas
Marinate Chicken Breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
On a hot grill, grill the chicken until done and set aside to rest.
Once the chicken has had time to rest and cool, shred into small pieces.*
Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
Once the onions are done, add the shredded chicken and cup of Green Chile Chutney, and saute all together until well heated.
Warm up each tortilla and add shredded cheese to each tortilla. Spoon in warm chicken mixture and fold the tortilla over.
Cut into 4 wedges and serve.