4 boneless, skinless chicken breasts, cut into strips
1/4 c. lime juice
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. cumin
2 tbsp. oil
1 med. onion, cut into thin wedges
1/2 c. each red, yellow and green pepper strips
1/4 c. salsa
8 (8 inch) flour tortillas, warmed
1 1/2 c. (6 oz.) shredded mild Cheddar cheese

Marinate chicken in juice, garlic, and seasonings 15 minutes. Cook chicken in oil 2 to 3 minutes or until chicken is no longer pink. Add onion and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon onto tortillas. Top with cheese. 4 servings.