2 lb. boneless, skinless chicken breast (or turkey breast) MARINADE: 1/4 c. white wine vinegar
1/4 c. fresh lime juice
2 tbsp. Worcestershire sauce
2 tbsp. chopped onion
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. ground cumin
2 tbsp. fresh cilantro, minced (optional) 1 lg. onion, halved and sliced
2 sweet peppers (red, yellow, green), sliced
1 pkg. 8 inch flour tortillas
Lowfat yogurt (or sour cream)
Salsa Combine ingredients for marinade. Flatten chicken breast to 1/4 inch between sheets of waxed paper, using a rolling pin or meat mallet. Place in non-metal pan or bowl. Pour on marinade. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade, discard marinade. Grill or broil chicken about 8 minutes, turning once. Slice chicken across grain into 1/2 inch slices. While chicken is grilling, saute peppers and onions in a small bit of oil until tender crisp. Wrap and heat tortillas according to package directions. To serve: arrange chicken, peppers, and onions on tortilla; top with salsa, yogurt, roll up, and enjoy! Serves 4-8 depending on appetite! | 
