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 lbs. boneless chicken breasts, skinned, all visible fat removed
1 lg. onion
1 lg. green pepper
2 tsp. acceptable vegetable oil
8 corn tortillas

Preheat broiler.

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 marinate in refrigerate 10 to 20 minutes, turning at least once.

Slice the onion and pepper into thin 1/8 inch strips.

In a non-stick skillet, heat 2 teaspoons oil over medium-high heat. Add onion and pepper slices and saute, stirring constantly, about 5 minutes, or until onion is slightly brown.

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 three cooked chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired. Roll tortilla around chicken strips and eat with fingers.

Makes 4 servings (2 fajitas per serving); 346 calories per serving.