Chicken Fajitas with Green Olive Cilantro Salsa

Ingredients

 * 18 corn or 12 flour tortillas, warmed or crisped just before serving
 * 2 1/2 lbs skinless, boneless chicken breasts
 * 1/4 med onion
 * 2 cups fresh orange juice
 * 4 tsp olive oil, if frying
 * toppings
 * 4 cups shredded lettuce
 * 2 cups sour cream
 * green olive-cilantro salsa (see below)
 * fajitas
 * green olive-cilantro salsa
 * 1 lb jumbo green olives (about 2 cups), pitted
 * 2 cloves large garlic
 * 4 serrano chiles, stemmed
 * 1 cup cilantro leaves
 * 1 cup olive oil
 * 1 tsp minced lemon zest
 * salsa

Directions
Place a piece of waxed paper or plastic wrap on a counter top or cutting board. Place 1 chicken breast on top and cover with another piece of waxed paper or plastic wrap. With a mallet, pound the chicken breast 1/8 inch thick. Continue in the same way until all the breasts are flattened. Set aside until ready to cook, or cover and refrigerate for up to 2 days. When ready to cook the fajitas, finely grate the onion. In a large nonreactive dish, mix the onion and its juice with the orange juice and soy. Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture. Turn to coat both sides. Set aside to marinate for at least 15 minutes and up to 45 minutes, turning once or twice. If grilling, prepare a charcoal fire and allow the coals to burn until they are mostly covered with white ash and a few red spots show through here and there. This will take about 40 minutes. When the fire is ready, place the chicken breasts on the grill rack, directly above the coals. Cook until no longer pink, but still moist in the center, about 1 1/2 minutes on each side. If frying, divide the oil between two large frying pans and set over medium-heat until the oil begins to smoke. (You can use one frying pan to save on dishes and cook the fajitas in several rounds.) Add as many chicken breasts as will fit in one uncrowded layer. Cook until no longer pink but still moist in the center, about 1 1/2 minutes on each side. Remove and drain off any liquid from the pan. Continue cooking another round until all the breasts are cooked. Cut the chicken into thin strips. To assemble, place about 1/3 cup of chicken in the middle of a tortilla. Top with some shredded lettuce, sour cream, and Green Olive-Cilantro Salsa. Fold and serve. In a food processor or using a chef's knife, mince the olives, garlic, chiles, and cilantro. Stir in the olive oil and lemon zest. Serve right away, or cover, refrigerate, and use within 1 week. Per serving: 990 calories, 50g protein, 44g carbohydrates, 69g fat, 4g dietary fiber