1 pkg. boneless, skinless chicken breast
1/4 c. olive oil
1 tbsp. white wine vinegar
1 tbsp. lime juice
1/2 tsp. hot pepper sauce
1 clove garlic, crushed
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground pepper
1 sm. onion, sliced
1 bell pepper, sliced
8 flour tortillas
Picante sauce or salsa
Guacamole

Slice chicken breast into thin strips. In large bowl, combine oil, garlic, vinegar, lime juice, hot pepper sauce, chili powder, salt, pepper, onion, and pepper slices. Add chicken and marinate for 30 minutes or overnight in refrigerator. Remove chicken, onion, and pepper slices from marinade. Cook in large skillet over medium high heat stirring constantly until done, about 10 minutes. When done, chicken will not be pink when sliced through thickest part. Serve chicken, onion, and pepper piled in hot flour tortillas. Spread with a thin layer of guacamole and top with salad.