Ingredients:
1 lb. boneless, skinless chicken breast halves
1 large onion
1 large green bell pepper
1 teaspoon vegetable oil
8 6-inch flour tortillas
vegetable oil spray
Marinade:
3 tablespoons Worcestershire sauce
1 ½ tablespoons fresh lemon or lime juice
1 tablespoon water
1 teaspoon vegetable oil
1 clove garlic, finely minced
pinch of black pepper
Directions:
Preheat oven to 3500 F. Wrap tortillas in aluminum foil and set aside. Rinse chicken breasts and pat dry with paper towels. Cut breasts lengthwise into 3/8-inch strips. Set aside. In a large bowl, combine marinade ingredients. Add chicken to marinade and stir to coat evenly. Cover and marinate in refrigerator for 10 to 20 minutes, stirring at least once. Meanwhile, slice onion and bell pepper into 1/8-inch strips. Place vegetables in a small bowl. Stir 1 teaspoon oil into vegetable mixture. Set aside. Heat tortillas in oven for 8-10 minutes. Meanwhile, spray a nonstick skillet with vegetable oil spray. Add chicken and sauté over medium-high heat until no longer pink, about 4 minutes, stirring occasionally. Add onion and pepper slices. Sauté over medium-high heat, stirring constantly, for about 5 minutes, or until onion is slightly brown. Set aside. Serve.
