For the chicken:
½ cup Filippo Berio Extra Virgin Olive Oil
½ cup snipped cilantro
4 tablespoons fresh lime juice
2 tablespoon freshly grated lime peel
3 teaspoons chili powder
1 teaspoon ground cumin
Salt and pepper to taste
12 ounces skinless boneless chicken breasts (or substitute tofu)
2 cups shredded lettuce
1 large tomato, chopped
1 bell pepper, seeded, grilled, and sliced julienne
1 onion, peeled, sliced, and grilled
1 cup shredded cheddar cheese (low-fat optional)

For the tortillas:
2 cups flour
Dash of salt
2 tablespoons Filippo Berio Light Olive Oil (slightly warmed)
1 cup water
2 tablespoons finely chopped cilantro

For the guacamole:
1 ripe avocado
2 tablespoons Charred Tomato Salsa
1 teaspoon finely minced chopped garlic
2 tablespoon finely chopped red onion
4 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon ground cumin

For the salsa:
2 large, very ripe tomatoes cut into ¼-inch slices
2 jalapeno peppers, cut in half and seeded
1 small red onion, peeled and sliced ⅛-inch thick
2 cloves garlic, peeled and minced
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon Filippo Berio Extra Virgin Olive Oil
Salt and pepper to taste

To make the chicken:
Combine olive oil, cilantro, lime juice, lime peel, chili powder, cumin, and salt and pepper in a bowl. Whisk well to combine thoroughly. Pour half of the mixture into a shallow nonmetallic dish and reserve the rest. Add chicken to the marinade in the dish, turning to coat. Cover and chill 1-3 hours.

Remove chicken from the refrigerator and drain. Discard the marinade that coated the chicken. Grill chicken on an uncovered grill directly over medium coals (or medium heat on a gas grill) for 5 minutes. Turn chicken and brush with reserved marinade; grill for 7-10 minutes more, or until chicken is tender and no longer pink.

To make the tortillas:
While the chicken is marinating, make the tortillas. Mix the flour and salt and then stir in the olive oil. When fairly mixed but still lumpy, add the water and cilantro. Knead well for about 3 minutes. Cover with a damp kitchen towel and let rest for 30 minutes. After 30 minutes, knead briefly and divide into 8 balls. Roll out each ball into a thin circle.

Preheat a dry frying pan on top of stove. Place a plate in a plastic bag for storing the finished tortillas. Cook a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla on the plate and close up the bag.

Repeat with the rest of the dough, placing each cooked tortilla on top of the last in the plastic bag. Let the finished tortillas rest for about 10 minutes. Makes 8 (8-inch) flour tortillas

To make the guacamole:
Peel and seed avocado. In a mixing bowl, coarsely mash avocado. Add remaining ingredients and mix well. Cover the surface of the guacamole with plastic wrap and chill while the chicken is marinating, up to 4 hours.

To make the salsa:
Place tomatoes, peppers, and onions in a grill basket and char on a grill over medium heat. When cool enough to handle, combine charred vegetables with remaining ingredients in a food processor and pulse until desired consistency. Store in a tightly covered container in the refrigerator until ready to use.

To serve:
To warm tortillas, wrap in foil and heat on grill or in oven during the last 5 minutes of cooking chicken. Remove chicken from the grill and cut into thin slices. Divide chicken strips, lettuce, tomato, bell pepper, onion, and cheddar cheese evenly and place on each warmed tortilla. Roll the tortillas and serve with guacamole and salsa.