12 oz. boneless breast strips
2 tbsp. white wine
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. salt
1/2 green pepper, cut into thin strips
1/2 med. onion, cut into rings
6-8 flour tortillas, heated

To prepare sauce, heat wine in a heavy saucepan 1 to 2 minutes to burn off alcohol. Reduce heat and add butter. Stir in soy sauce, garlic powder, pepper and salt. Boil 1 minute and remove from heat.

Dip chicken strips in sauce, turning to coat. Place chicken, green pepper and onion on broiler pan 4 inches from heat and broil 5-8 minutes, turning the pieces midway through broiling. (Instead of broiling, you can stir-fry the chicken and vegetables in a wok or skillet over medium-high heat.) Place cooked chicken, peppers and onion on a platter and serve with the tortillas. Serve with sour cream, guacamole and hot sauce. Serves 3-4.