1/4 c. Worcestershire sauce
1/4 c. steak sauce
1/4 c. cider or red wine vinegar
1 tbsp. finely chopped garlic
1 tbsp. fresh lemon juice
2 tbsp. ground cumin
Salt & fresh ground pepper to taste

Combine all the marinade ingredients in a bowl. Mix well.

1 1/2 lbs. skinless, boneless chicken breasts, sliced into 1" strips
2 tbsp. vegetable oil
1 red & 1 green bell pepper, sliced in strips
1 med. Spanish onion, sliced
1 sm. head iceberg lettuce, shredded
1 tomato, finely chopped
1 c. shredded cheese such as sharp cheddar or Monterey Jack
1 c. guacamole
1 c. sour cream
1 c. mild salsa
16 (6") flour tortillas, warm just before serving

Place the chicken strips in the marinade, stir to coat well. Cover and refrigerate at least one hour or overnight.

Heat the oil in a heavy skillet. Add the chicken, bell pepper and onion and cook for about 6 or 7 minutes, until chicken is done. Stir frequently.

Place some of the chicken mixture on a heated tortilla. Top as desired with lettuce, tomato, cheese, guacamole, sour cream and salsa. Fold the tortilla and enjoy. 4 servings.