Place all of the pounded chicken in a non-reactive bowl and cover with a marinade of two tablespoons olive oil, lime juice, garlic, salt and lots of pepper. Marinate at room temperature for 45 minutes.

Meanwhile, prepare your grill.

Toss the remaining 1 tablespoon of olive oil with the chiles

Place the chicken on the grill. Grill until just cooked through, 6 to 8 minutes per side. Grill the chiles until just heated through. Transfer the chiles and the chicken to a cutting board and cut into strips. Toss the chicken and chile strips together and serve with warm flour or corn tortillas for wrapping the chile and chicken strips.