Instructions:

4 Tbs. fresh lime juice
2 Tbs. fresh orange juice
4 sprigs cilantro
4 sprigs tarragon
1 / 2 tsp. coarsely chopped dried chile or 1 / 2 tsp. chili powder
1 / 2 tsp. cayenne pepper, optional
Salt and freshly ground pepper
1 lb. chicken tenders
4 eight-inch flour tortillas
Shredded lettuce

2 1 / 2 cups Mango Salsa (recipe follows)

Combine juices, cilantro, tarragon, dried chile or chili powder, cayenne, and 1 / 2 tsp. salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.

Heat grill, broiler or stovetop pan to medium heat. Sprinkle chicken with 1 / 2 tsp. salt and 3 / 4 tsp. pepper. Cook about 5 minutes per side, or until cooked through. Cover; set aside in a warm place.

Lightly brown each tortilla on griddle using a small amount of olive oil, butter or oil spray.

Fill each tortilla with chicken, lettuce and salsa. Serves 4.

MANGO SALSA

Also great with grilled fish or chicken
2 ripe mangoes, peeled, seeded, and cut into 1/4-inch dice
1 fresh red pepper (medium size), chopped
2 Tbs. coarsely chopped cilantro
2 Tbs. fresh lime juice
1 / 2 tsp. salt
1 / 4 tsp. pepper
1 Tbs. minced green onion
1 / 2 medium onion, chopped and sauted in small amount
olive oil or butter until lightly browned
Toss all ingredients together gently; serve with Chicken Burritos.

Note: 2 large peaches may be substituted for mangos.