4 lg. chicken breasts, cut in 1/2 inch strips
1 lg. sweet onion, cut in strips
1 bell pepper, cut in strips
1 tomato, cut in strips
Lettuce
Cheese
Mexican salsa
Sour cream
Soft taco shells

MARINADE:

1/4 c. wine vinegar
1/4 c. olive oil
1/4 c. white cooking wine
1/4 c. water
1 tbsp. cajun or taco seasoning

Marinate chicken strips at least 2 hours. Drain marinade and discard. Stir-fry chicken in olive oil. Stir-fry onion and green pepper in olive oil until tender. Stir-fry tomatoes until heated through. In soft shells, layer 2 or 3 each; strips of chicken, onion and pepper. Top with lettuce, cheese, salsa, sour cream and tomatoes.