Mix together the olive oil with the juice from the lemon, lime and oranges, season with garlic and salt; set aside. Cut the onion and the rinds from the lemon, lime and oranges into thin slices. Place chicken breasts into a gallon size freezer bag, add the onion and fruit slices and mix together well. Pour the oil/juice into the bag, seal, removing as much air as possible. Refrigerate for 2 -24 hours.

Remove chicken and discard the marinade. Arrange chicken on a broiler pan, place on a lower rack in the oven and broil on high for 15-20 minutes or until done, turning once. Remove from oven and cool slightly.

Heat vegetable oil in a large skillet to 375°F.

Using a couple of forks, shred the chicken. Place a heaping tablespoon of chicken on a warmed tortilla and top with some crumbled cheese. Tightly roll the meat and cheese in the tortilla and secure with a toothpick.

Using tongs, gently place the rolled tortilla in the hot oil. Cook until it is golden brown, turning once. Remove from oil and place on a paper towel to drain.