Summer Burrito

Ingredients

• Two 8-ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 3 limes, juiced
• 2 red bell peppers, halved and cored
• 2 green bell peppers, halved and cored
• 1 medium-size onion, peeled
• 4 large flour tortillas
• 1 Anaheim chile, seeded and minced
• 2 cups shredded romaine lettuce
• 2 ounces farmer or hoop cheese
• 1/4 cup loosely packed cilantro leaves
• 2 very ripe tomatoes, coarsely chopped

Directions

1. Season chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit 15 minutes. Meanwhile, julienne peppers and onion.
   
2. Prepare a stove top griddle or an outdoor grill. Remove chicken from lime juice; discard the juice. Grill chicken 5 minutes per side, or until juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear chicken into thin strips.
   
3. Lay tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.
   
   (Wholeliving.com)