2 tbsp. lemon juice
2 tbsp. hot pepper sauce
2 tsp. garlic powder
1 tsp. chicken soup mix
1 tsp. oregano
16 oz. boneless chicken breasts
1 med. onion, thinly sliced
1 lg. red bell pepper, cut into 1/4-inch strips
8 (8 inch) flour tortillas (warmed in foil in oven)
Chopped tomato
Shredded lettuce
Chopped onion
Reduced fat sour cream or low fat yogurt
Hot pepper sauce

In mixing bowl, combine lemon juice, hot pepper sauce, chili powder, garlic powder, chicken soup mix and oregano. Slice chicken into thin strips and add to lemon juice mixture. Toss lightly to coat. Let stand in refrigerator 1/2 hour or more.

Spray a large cold skillet with non-stick vegetable coating. Preheat skillet over high heat. Add poultry, sliced onion and green pepper strips. Cook and stir over high heat for 2 or 3 minutes or until poultry is tender and no longer pink and liquid has evaporated.

Transfer chicken to serving bowl. For each fajita, spoon some of the chicken mixture across center of tortilla; sprinkle on toppings. Spoon on hot sauce as desired. Roll tortillas around meat and toppings and enjoy.