Chili-Lime Chicken Wrap

Chili-lime chicken, sliced (recipe below, or use any marinated chicken-Mesquite is good)
Avocado, sliced, or guacamole
Whole wheat or white tortilla
Pineapple (grilled if desired, or not)
Tomatoes (opt)
Cheese (opt)

Warm chicken if cooled.  On tortilla, spread avocado, chicken, cheese, pineapple and tomatoes.  Wrap up.

**From Brittany Mitchell

Chili-Lime Chicken Marinade
1 lb chicken breasts, pounded or cut to 1/2" thickness
2 Tbs olive oil
1 tsp chili powder
1/4-1/2 tsp chipotle chili powder (optional for more heat)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
Lime zest from 1 lime
Fresh-squeezed lime juice form 1 lime (about 2 Tbs)

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow to sit for 30 min at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

Grill or cook on stovetop
Stove:  heat large skillet over medium-high heat.  Once very hot add chicken and cook, undisturbed for 3-5 min, or unil nicely browned.  Turn chicken over, cover and reduce heat to medium.  Cook for approx 5-7 more minutes, or until cooked through.  Rest 5 min. before slicing.

**Really yummy grilled chicken!!**