Chicken Fajitas 2

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This is my new improved version. The old one is still available on the archive page.
CHICKEN FAJITAS #2	Serves 4

1 lb Chicken breasts, boneless ;skinless	1 Tomato, halved & sliced
1 Red bell pepper	1/2 Lb Cheddar cheese, grated
1 Large onion	12 Flour or Corn tortillas
1 Green bell pepper
Marinade
1/4 c Soy Sauce	1 tb Chili powder
1/4 c Water	1 ts Black pepper
1/4 c Lemon juice	1 ts Salt
1/4 c White vinegar	1 ts Cayenne pepper
1/4 c Olive Oil	3 or 4 Cloves garlic, crushed

This is an original recipe by Mike McNalley. Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere.
Mix marinade ingredients in a large bowl. Pound chicken flat and add to marinade. Let chicken marinate for at least 60 minutes. Two to four hours is best. Cut onion into rings and bell peppers into long thin strips. Preheat barbeque. Sprinkle a few drops of water on each tortilla and wrap them all in foil. Heat on grill while meat is cooking, turning regularly. Grill chicken over high heat for a few minutes until just cooked through. Saute peppers & onion in a few tablespoons of olive oil until they just start to soften. They can also be grilled in tightly wrapped foil if you have room on the grill. Cut chicken into bite size pieces.

Serve wrapped in tortillas with guacamole, sour cream, tomato slices, grated cheese and your favorite salsa.

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