4 skinless, boneless 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, sliced thin
1/2 c. red, yellow and green pepper strips
1/4 c. salsa
8 (8 inch) flour tortillas, warmed
1 1/2 c. shredded natural cheese

Marinate chicken in lime juice, garlic, and seasonings for 15 minutes. Cook chicken in oil 2-3 minutes, until it looses its pink color. Add onions and peppers. Continue cooking 3 minutes or until chicken is tender. Stir in salsa. Spoon into tortillas. Top with cheese. Serves 4.