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 BBS: The GWE BBS [ASV/CIN]
Date: 06-11-37 (34 19)             Number: 378
From: KETHERIAN #16 @5474*2        Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Knife and fork chicken ta      Conf: (37) Home Cooki
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Popular with all ages, this warm sandwich just needs to be topped with a 

little sour cream or yogurt.

INGREDIENTS
    1 lb boneless skinless chicken breasts
    4 four tortillas
    1 onion, sliced thickly
    salt and peper to taste

    Marinade
    3 tbsp vegetable oil
    3 tbsp lime juice (optional)
    1 tbsp worcestershire sauce (or hot sauce)
    2 (or more) cloves garlic, minced (fresh prefered)
    1 tsp cumin
    1 pinch hot pepper flakes

    Topings
    1/2 cup salsa or taco sauce
    1/2 cup shredded cheese
    1/2 cup chopped sweet green pepper
    1 cup shredded lettuce

Maranade: In bowl, combine 1 tbsp of the oil, lime juce, worcestershire sauce, 

garlic, cumin and hot peper flakes.  Slice chicken crosswise into 1/2 inch 

strips; toss with marinade.  Let stand for 10 minutes.  The longer it stands, 

the heavier the spicy taste.  Drain and pat dry, reserving marinade.

Meanwhile, wrap tortialls in foil; warm in 350 degree F oven for 10 minutes, 

or until heated (or microwave between damp paper towels at Medium High for 30 

seconds(70% power).

In a skillet, heat 1 tbsp of the remaining oil over high heat; stir fry 

chicken for 4 to 5 minutes or unitl no longer pink inside.  Remove chicken and 

set askide.  Add remaining oil to skillet; stir fry onion for 1 minute.  Pour 

in reserved marinade; cook, stirring for 30 seconds or until most of the 

liquid has evaporated.  Return chicken to skillet and heat through.  Season 

with salt and peper to taste.

Toppings:  Spoon salsa onto tortillas; top with chicken mixture.  Sprinkle 

with cheese, green pepper and lettuce. Fold tortillas in half.

    Makes 4 servings.

Best use is for a cool dinner.