1/4 c. vegetable oil
1 tbsp. lime juice
1 tsp. salt
3/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 lb. boned & skinned chicken breasts (cutlets), cut into 1/2" strips
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
2 tsp. chili powder
6 flour tortillas

In a medium bowl combine oil, lime juice, salt, garlic powder and red pepper; mix well, add chicken. Toss to coat evenly. Cover and refrigerate one hour or overnight.

In a small saucepan, combine tomatoes and chili powder. Simmer, uncovered, for 2 minutes; keep warm.

Place chicken on a rack in a broiler pan. Broil under a hot broiler until no longer pink in the center, turning once, 5 to 8 minutes.

Meanwhile, wrap tortillas in foil; place in preheated 400 degree oven for 4 minutes.

To serve, spoon an equal amount of chicken and the tomato mixture in the center of each tortilla. Top with sour cream and diced avocado, if desired. Roll up and eat out of hand. Yield: 6 servings.