8 lg. chicken breast halves, boned & skinned
1/2 c. fresh lime juice
1/2-1 tsp. freshly ground black pepper
3/4 tsp. garlic salt
1 lg. onion, sliced into rings
1 tbsp. butter
1 lg. green bell pepper, sliced into strips
6-8 flour tortillas

CONDIMENTS:

Guacamole
Pico de Gallo
Salsa Cruda
Shredded cheddar cheese
Sour cream

Sprinkle both sides of chicken breasts with lime juice, pepper and garlic salt. Cover and refrigerate overnight.

In large skillet, saute onion in butter for 2 minutes. Add green pepper and cook 2 more minutes or until vegetables are crisp-tender. Remove from heat and set aside.

Grill chicken breasts over hot coals for 2 minutes per side. Slice diagonally into strips. Add in vegetables in skillet and cook until heated through. Fill warmed flour tortillas with chicken mixture. Add guacamole, pico de gallo, cheese and sour cream to taste. Roll and serve immediately. 4 to 6 servings.