4 (approximately 1 1/4 lbs.) boneless skinless chicken breasts, cut into strips
1/4 c. lime juice
1 garlic clove, minced
1 tsp. chili powder
1/2 tsp. cumin
2 tbsp. oil
1 med. onion, cut into thin wedges
1/2 c. each red, yellow and green pepper strips (the red and yellow can be very expensive, used for color only)
1/4 c. salsa
8 (8-inch) flour tortillas, warmed
1 1/2 c. shredded mild cheddar cheese (6 oz.)

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