1 lb. boneless chicken breast
1/2 c. lemon juice
4 tsp. cumin
2 tsp. cornstarch
1 tsp. salt
1/2 tsp. pepper
8 flour tortillas
1 c. salsa
8 Romaine lettuce leaves
2 tbsp. vegetable oil
1/2 c. sour cream

Cut chicken into 1/4 inch strips. Place in small bowl. Add 6 tablespoons lemon juice, cumin, cornstarch, salt, and pepper. Mix until chicken is coated. Stack tortillas and wrap in foil. Bake at 200 degrees for 5 to 10 minutes. In a small bowl, mix salsa, remainder of lemon juice, and shredded lettuce. In a medium skillet, warm oil. Add chicken and saute about 5 minutes. Place tortillas, lettuce, sauce, and sour cream in serving dishes.

Diners assemble their own Fajitas and roll up.