4 lg. boneless chicken breasts
2 bottles of liquid fajita sauce
Lemon pepper
Garlic salt
Vegetable oil
Vinegar
3 tomatoes
Cheese
Onion
3 green peppers
Jalapeno peppers
Tortillas

THE CHICKEN: Light the charcoal grill. Pour fajita sauce, 3 teaspoons of vegetable oil and 1 teaspoon vinegar into a pan. Add several shakes of garlic salt and pepper. Cover chicken breast lightly with garlic salt and heavy with lemon pepper. Allow chicken to sit for 5 to 10 minutes or until charcoals are hot.

Put chicken on grill and lightly brown one side. Once browned, turn over and brush sauce onto the browned side. Once the other side is browned, do the same to the other side.

Turn approximately every 5 minutes and add sauce. Before you remove the chicken from the grill, sprinkle both sides of chicken with lemon pepper (add the sauce heavily before applying the pepper). Remove chicken from grill and slice into strips.

PICO DE GALLO: Put tomatoes, onion, bell peppers and jalapenos into a food processor and ground up. If sauce is not hot enough add jalapenos.

TORTILLAS: Heat.

TO SERVE: Take a tortilla, put several strips of chicken, several teaspoons of hot sauce, a teaspoon of sour cream, and grated cheese on the tortilla. Roll up and serve.