Adapted from Cook's Country
2 tablespoons butter
2+ large cloves of garlic, minced
2 teaspoons minced chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped cilantro
4 boneless skinless chicken breasts
1 teaspoon Dijon mustard
Salt and pepper to taste
12 6-inch flour tortillas
Optional fillings: sauteed bell peppers, guacamole, diced tomatoes, shredded lettuce, sour cream, grated cheddar cheese
Melt butter in large skillet. Add garlic and chipotle and cook briefly. Stir in orange juice, Worcestershire and 1/2 cup cilantro. Bring to boil and add chicken. Cover and simmer till chicken is cooked through, flipping at least once. Remove to plate and cover with foil.
Reduce sauce to about 1/4 cup. Turn off burner and add mustard. Shred chicken and return to pan. Add remaining cilantro and salt and pepper to taste and toss chicken in sauce. Serve with tortillas and any optional fillings.