4 chicken breast halves (or thighs), boneless & skinless
4 (8 inch) flour tortillas
Curly lettuce
1/2 c. yellow or red bell pepper slices
Mexican hot sauce

MARINADE:

3 tbsp. fresh-squeezed lime juice
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. hot pepper sauce
1/4 tsp. salt

Combine all ingredients for the marinade in a shallow glass bowl and add the chicken pieces. Toss to coat. Cover and refrigerate for about 1 hour. Preheat the grill or broiler. Cook chicken pieces 6 to 7 minutes each side on grill, or 2 to 3 inches from heat source in broiler.

Heat tortillas according to package directions. For each fajita, put a lettuce leaf on bottom half of tortilla, and top with pepper slices. Cut chicken pieces into diagonal strips and add to lettuce and pepper. Fold top half of tortilla over filling.

Makes 4 servings.

I vary this recipe alot. I've added grilled vegetables such as zucchini, or cucumbers, tomato pieces, avocado slices - whatever. Add sometimes I add a dollop of sour cream, even plain yogurt.

Makes a nice, easy summer meal that kids have fun assembling, too.