Instructions: In a large zipper-top freezer bag, combine marinade ingredients. Flatten each chicken breast slightly between two sheets of plastic wrap; a few firm taps with the flat side of a meat mallet will help even out the thickness. Transfer chicken to marinade bag and seal; knead/shake carefully to coat well.

Refrigerate while preparing salsa or up to 24 hours.

Shortly before mealtime, combine salsa ingredients in small bowl; cover and refrigerate until served.

Heat grill to moderate heat. Drain excess marinade from chicken and grill for about 4-6 minutes per side, or just until done. (Test thickest piece to be sure it has cooked through but not dried out; youre going to slice it anyway!)

Remove chicken to cutting board and immediately slice into 1/2 inch strips.

Serve wrapped burrito-style in warm flour tortillas with a spoonful or two of salsa tucked inside. Leftovers reheat well, and salsa will hold in the fridge for at least 24 hours.

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