1 to 1 1/2 lb. boneless chicken breasts
1 med. onion
1/2 tsp. garlic powder
1 tsp. paprika
3 tbsp. Worcestershire sauce
1 tsp. lemon juice
1/2 tsp. liquid smoke
1-2 tsp. vegetable oil
Chopped lettuce
Shredded cheese
Sour cream
Picante sauce
Azteca 7 inch flour tortillas

Slice onions and cut slices in half. Slice chicken into narrow (1/2 inch) strips. Place onion and chicken in shallow pan to marinate 15 minutes or overnight. Sprinkle both with paprika and garlic. Add Worcestershire sauce, lemon juice and liquid smoke. Toss to mix. Add additional Worcestershire or paprika as needed to coat well.

Heat 10 inch skillet, adding just enough oil to coat pan. Add chicken, onions and leftover marinade, making sure that chicken strips are separated and touching pan bottom. Turn chicken strips as brown, and remove as they become done.

While chicken and onions are cooking, prepare lettuce, cheese, etc. in serving dishes. Place tortillas between paper towels or in plastic wrap and heat in microwave when ready to serve. (Heat 1 tortilla about 15 seconds, or 4 tortillas about 30-40 seconds.) Let each person make his own fajita, adding selected items and rolling up.