1/4 c. fresh lime juice
1/4 c. reduced-sodium soy sauce
2 tbsp. olive oil
2 whole chicken breasts, skinned, boned and cut into thin strips
1 med. white onion, cut into thin wedges
1 med. green pepper, seeded and cut into thin strips
1 med. red pepper, seeded and cut into thin strips
1 lg. tomato, cut into thin strips
4 (8 inch) four tortillas, warmed
1/2 c. commercial or homemade tomato salsa

Prepare marinade by combining lime juice, soy sauce and olive oil. Pour 2/3 of the marinade over chicken and marinate in the refrigerator 1-2 hours, turning once or twice. Prepare coals and cover the grill with foil. Remove chicken from marinade with a slotted spoon; grill chicken over hot coals 4-5 minutes per side.

Meanwhile, in a wok or heavy skillet, heat remaining 1/3 marinade. Add onion and stir-fry 2-3 minutes. Add peppers and stir-fry 2-3 minutes. Toss with chicken and tomatoes, and serve immediately on a hot platter. Garnish with tomato salsa. Serve with warm tortillas. Makes 4 servings.