1/2 c. vegetable oil
3 tbsp. white wine vinegar
2 tbsp. fresh lime juice
1 sm. onion, finely chopped
1 garlic clove, crushed through a press
1 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
8 boneless chicken breast halves without skin
16 flour tortillas, warmed
Salsa
Sour cream
Shredded lettuce
Shredded cheddar cheese

In a large bowl combine oil, vinegar, lime juice, onion, garlic, pepper sauce, salt and pepper. Add chicken and marinate at least one hour at room temperature or overnight in refrigerator.

Light charcoal grill or preheat broiler. Remove chicken from marinade; reserve marinade. Grill over medium-hot coals, or broil turning and basting with marinade several times for 10 minutes or until chicken is opaque throughout, but still juicy. Cut chicken into strips.

To serve, spread tortillas with salsa and sour cream. Add chicken strips and top with lettuce and cheese. Wrap up tortilla and pick up to eat!