Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           lime juice
   2      teaspoons     Dijon mustard
   1                    jalapeno pepper -- minced
   4                    garlic cloves -- minced
   1 1/4  pounds        chicken breasts
     1/4  cup           olive oil
  16                    flour tortillas
  16      pieces        romaine lettuce
                        --pico de gallo--
   4                    jalapenos -- minced
   2                    garlic cloves -- minced
   1                    onion -- coarsely chopped
     1/2  teaspoon      salt
     1/4  cup           chopped fresh cilantro

Preparation:

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap tortillas in foil; place in 400F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.