2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. garlic powder
1/2 tsp. liquid smoke
3 chicken breast halves, skinned, boned, and cut into strips
6 (6 inch) flour tortillas
2 tbsp. vegetable oil
1 green or sweet red pepper, cut into strips
1 med. onion, sliced and separated into rings

Combine first 5 ingredients in a small bowl. Add chicken; stir to coat. Cover and chill at least 30 minutes. Drain chicken, reserving marinade.

Wrap tortillas in aluminum foil; bake at 350 degrees for 15 minutes. Heat oil in a heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add marinade, pepper, and onion; saute until vegetables are crisp tender. Remove from heat. Divide mixture evenly, and spoon a portion onto each tortilla. If desired, top with any of the following: chopped tomato, green onions, lettuce, guacamole, sour cream, shredded cheese, and picante sauce; then wrap. Yield: 3 servings.