1 clove garlic, finely minced
1 tbsp. acceptable vegetable oil
1 1/2 tbsp. fresh lemon or lime juice
3 tbsp. Worcestershire sauce
1/8 tsp. freshly ground black pepper or to taste
1 1/4 lb. boneless chicken breasts, skinned all visible fats removed
1 lg. onion
1 lg. green pepper
2 tsp. acceptable vegetable oil
8 flour tortillas

Preheat boiler: To make marinade combine garlic, oil, lemon or lime juice, Worcestershire sauce and pepper in a bowl.

Cut chicken lengthwise into thin 3/8 inch strips. Add to marinade, toss to coat evenly and let chicken marinade in refrigerator for 10-20 minutes, turning at least once.

Slice the onion and pepper into thin 1/8 inch strips. In a nonstick skillet, heat 2 teaspoons oil over medium heat. Add onion and pepper slices and saute, stirring constantly, about 5 minutes or until onion is slightly browned.

Wrap tortillas in foil and place on lower shelf of oven. Heat thoroughly.

Line broiler pan with foil. Place chicken on the foil and broil about 3 inches from heat for 4 minutes.

To serve: Place 3 cooked chicken strips on each tortillas. Top with onions, peppers and assorted garnishes as desired. Roll tortillas around chicken strips and eat with fingers.