2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. liquid smoke
3 to 4 chicken breasts, boned, skinned, cut into strips
6 to 10 (6 inch) flour tortillas
2 tbsp. vegetable oil
1 green pepper, sliced into strips
1 onion, sliced and separated into rings

Combine first 5 ingredients in a small bowl. Add chicken, stir to coat. Cover and chill for at least 30 minutes. Drain chicken, reserving marinade. Wrap tortillas in aluminum foil; bake at 350 degrees for 15 minutes. Heat oil in heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add marinade, peppers and onion; saute' until vegetables are crisp tender. Remove from heat.

Divide mixture evenly, and spoon a portion onto each tortilla. If desired, top with any of the following: chopped tomatoes, green onions, sliced black olives, lettuce, guacamole, sour cream, shredded cheese, and picante sauce; then wrap. Serves 3.