Recipes for a Crowd

1 Combine lime juice, sugar, salt garlic powder, onion powder, pepper and oregano. Stir well to blend.
2 Pour mixture over chicken strips. Mix thoroughly to evenly distribute seasonings around all surfaces of chicken. Cover. Marinate
under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Dice tomatoes. Combine tomatoes and green onions.
4 Wrap tortillas in foil; place in warm oven (150 F.) or in a warmer for 15 minutes or until pliable.
5 Lightly spray griddle with cooking spray. Grill chicken strips 5-7 minutes or until lightly browned while tossing intermittenly;
lightly spray chicken with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (2 oz), 1 tablespoon Monterey Jack cheese and 4 tablespoons tomato/green onion mixture into each
tortilla. If desired, top each tortilla with salsa.
7 Roll tortilla; wrap in foil. CCP: Serve immediately or hold for service at 140 F. or higher.