Recipe - Habanero Pesto Pasta Salad

1 cup Olive oil
One half cup Orange juice
1 tablespoon Paprika
3 Cloves garlic; coarsely
chopped
4 Skinless; boneless chicken
; thighs
Salt and freshly ground
pepper
6 Flour tortillas; (6 inch)
2 cup Iceberg lettuce; shredded
2 Tomatoes; cut in One half inch
; dice

Whisk together the oil, orange juice, and paprika. Pour half the
vinaigrette over the chicken and add the garlic; cover and let marinate
eight hours or overnight in the refrigerator. Reserve the remaining
vinaigrette in a squeeze bottle in the refrigerator. Season the chicken
with salt and pepper to taste and grill or broil the chicken 45 minutes on
each side or until cooked through. Rip the chicken into pieces with your
fingers or hack with a knife. Wrap the tortillas in foil and warm in the
oven. Divide the chicken among the tortillas, drizzle with the vinaigrette,
and top with lettuce and tomatoes. Roll and serve.

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