INGREDIENTS
1 1/2
lbs. organic, free-range chicken breast meat, shredded (we roast 2 bone-in, skinned breasts in the oven at 375 degrees for 35-40 minutes, take off the skin & bones, and then shred it. This makes really juicy chicken!)
1/8 cup
red wine vinegar
1
lime, juiced
1 tsp
honey
1/2 tsp
salt
1/4 tsp
ground black pepper
2
green onions
2 cloves
garlic, pressed through a garlic press
1/2 tsp
dried oregano
1/4 cup
roughly chopped cilantro
Extra limes for squeezing on top
Flour tortillas
Tomato, diced
Avocado, cubed
Shredded lettuce
Pico de Gallo (see recipe on my website)