10 flour tortillas
4 chicken breast fillets, cut in 1/4" strips
1/3 c. vinegar
1/3 c. Worcestershire sauce
1/3 c. soy sauce
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. ground cumin
1/4 c. bottled lime juice (optional)
1 c. sliced raw onion rings
1 c. green pepper strips
1 tbsp. butter or Pam spray

Combine vinegar, Worcestershire sauce, soy sauce, lime juice and spices in a shallow dish. Add chicken strips and marinate at least 20 minutes, longer if possible. Then drain marinade and reserve. Over medium heat, melt butter or spray Pam in skillet. Stir-fry chicken with green pepper and onion, adding small amounts of marinade to prevent sticking. Keep warm.

To serve: Heat tortillas as directed on package. Spoon a few pieces of chicken, green pepper and onion onto middle of tortilla. Add choice of toppings (served in small bowls) guacamole, chopped fresh tomatoes, salsa and sour cream. Roll up tortilla, folding ends inward. Serves 4.