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1 1/2 lbs. boneless, skinless chicken
1/2 c. Mesquite marinade
2 tbsp. salad oil
1 onion, sliced
1 green bell pepper, sliced
3/4 tsp. garlic powder
1/2 tsp. hot pepper sauce
1 tomato, cut into wedges
8 flour tortillas
2 tbsp. parsley

In large bowl combine chicken and marinade. Marinate 1 hour; drain and discard marinade. In large skillet heat oil; saute onion, bell pepper, garlic powder, and hot pepper sauce 8 minutes until crisp-tender. Saute chicken 8-10 minutes. Stir in vegetable oil and tomato; heat through. Meanwhile, warm tortillas in oven 5 minutes. Remove; wrap in small towel to keep them soft. To serve, scoop chicken mixture into center.
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