2 lbs. boneless chicken breasts, skinned
1/4 c. white wine vinegar
1/4 c. lime juice
2 tbsp. Worcestershire sauce
2 tbsp. chopped onion
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. ground cumin
Vegetable cooking spray
8 (8 inch) flour tortillas
1/2 c. picante sauce
1/2 c. plain low-fat yogurt
1/4 c. chopped green chilies (optional)

Put chicken in dish and marinate with first 7 ingredients. Refrigerate for 4 hours. Remove chicken and discard marinade. Grill outside or spray skillet with cooking spray and brown on stove. Slice chicken into 1/2 inch strips. Place in heated tortillas with picante sauce, yogurt and chilies. Makes 8 fajitas at 308 calories each.