1 1/2 pounds skinless, boneless chicken breast meat - cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar chopped 2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.