2 whole chicken breasts, deboned, sliced diagonally
1 med. Spanish onion, sliced in whole/half rings
1 c. julienne carrots or green peppers
Flour tortillas
Grated cheddar cheese
1 diced tomato

MARINADE:

1 tbsp. rice wine vinegar
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. cumin
1/2 tsp. coriander

Mix marinade ingredients and marinate chicken, covered for 30 minutes in refrigerator. If pressed for time and you want to skip the marinade time, you may add 1/2 of the marinade to meat when partially cooked for flavoring. Stir-fry vegetables until soft (I like to use a wok). Remove vegetables and set aside. Stir-fry chicken. When cooked through, add vegetables and stir-fry for 2 minutes.

Heat tortillas between damp paper towels in the microwave on low temperature, approximately 1 minute per tortilla. Fill tortilla with chicken/vegetable mix; top with grated cheese and tomato. Fold and enjoy.

Variations: Use beef or shell sea food instead of chicken. Substitute other vegetables. You're only limited by your imagination. Serves 4.