1/2 c. vegetable oil
1/2 c. red wine vinegar
1/3 c. lime juice
1/4 c. finely chopped onion
2 cloves garlic, minced
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cumin

Combine ingredients in a shallow non-metal container, mix well. Add 3 whole chicken breasts (halved, skinned and boned) to marinade turning to coat each side. Cover and marinate chicken for 4 hours in refrigerator turning occasionally. Remove chicken from marinade.

Grill 8 minutes, turn and continue cooking 5-7 minutes or until cooked. (Can also be cooked in broiler.) Thinly slice chicken breasts. Place slices of chicken and garnish (lettuce, tomato, cheese, etc.) in a warm flour tortilla and roll up.