Chicken Fajitas with Green Olive Cilantro Salsa

Ingredients

 * 18 corn or 12 flour tortillas, warmed or crisped just before serving
 * 2½ lbs skinless, boneless chicken breasts
 * ¼ med onion
 * 2 cups fresh orange juice
 * 4 tsp olive oil, if frying
 * 4 cups shredded lettuce
 * 2 cups sour cream
 * 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

 * 1) Place a piece of waxed paper or plastic wrap on a counter top or cutting board.
 * 2) Place 1 chicken breast on top and cover with another piece of waxed paper or plastic wrap.
 * 3) With a mallet, pound the chicken breast ⅛ inch thick.
 * 4) Continue in the same way until all the breasts are flattened.
 * 5) Set aside until ready to cook, or cover and refrigerate for up to 2 days.
 * 6) When ready to cook the fajitas, finely grate the onion.
 * 7) In a large nonreactive dish, mix the onion and its juice with the orange juice and soy.
 * 8) Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture.
 * 9) Turn to coat both sides.
 * 10) Set aside to marinate for at least 15 minutes and up to 45 minutes, turning once or twice.
 * 11) 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.
 * 12) This will take about 40 minutes.
 * 13) When the fire is ready, place the chicken breasts on the grill rack, directly above the coals.
 * 14) Cook until no longer pink, but still moist in the center, about 1½ minutes on each side.
 * 15) 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.)
 * 16) Add as many chicken breasts as will fit in one uncrowded layer.
 * 17) Cook until no longer pink but still moist in the center, about 1½ minutes on each side.
 * 18) Remove and drain off any liquid from the pan.
 * 19) Continue cooking another round until all the breasts are cooked.
 * 20) Cut the chicken into thin strips.
 * 21) In a food processor or using a chef's knife, mince the olives, garlic, chiles, and cilantro to create the salsa.
 * 22) Stir in the olive oil and lemon zest.
 * 23) Serve right away, or cover, refrigerate, and use within 1 week.
 * 24) To assemble fajitas, place about ⅓ cup of chicken in the middle of a tortilla.
 * 25) Top with some shredded lettuce, sour cream, and green olive-cilantro salsa.
 * 26) Fold and serve.

Nutritional Information
Per serving: 990 calories, 50g protein, 44g carbohydrates, 69g fat, 4g dietary fiber