1 pkg. El Rio fajita marinade
2 oz. vegetable oil
2 oz. red wine vinegar
Boneless chicken cutlets or flank steak
2 green peppers, sliced
1 red pepper, sliced
3-4 lg. onions, sliced
Pkg. lg. flour tortillas

Prepare marinade mixture as directed except substitute the oil and vinegar instead of water. Clean and trim the meat and put in marinade. Marinate at least 4 hours.

In a large skillet, saute sliced onions and peppers until soft. Grill the chicken or flank steak on the barbecue; slice thin. Place flour tortilla in microwave for about 10 seconds for each one to warm. Then put the chicken or steak with the peppers and onions on the tortilla and fold over to serve. You can serve sour cream, shredded cheese, salsa, and/or guacamole on the side.