2 tablespoons of Balsamic vinegar 1 tablespoon of lemon juice 2 teaspoons of Olive oil 1/2 teaspoon of Dried oregano 2 Skinless Boneless Chicken breasts 2 Curly leaf lettuce leaves 2 tablespoons of Salsa 2 Nonfat Flour Tortillas Red onion rings, optional Fresh oregano, optional
Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired. Yield: 2 servings.
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