- .125tsp pepper
- .25tsp salt
- 1.25lbs boneless skinless chicken breasts cut into
strips
- 1tbsp lemon juice
- 1tbsp soy sauce
- 1tsp cider or white wine vinegar
- 2tbsp worcestershire sauce
- 5tbsp vegetable oil, divided
- guacamole
- shredded cheddar cheese
- ten 7inch warmed flour
tortillas
|
In a large resealable plastic bag,
combine 4 tbsp oil, worcestershire sauce, soy sauce, lemon juice,
vinegar, salt and pepper. Add chicken, seal bag and turn to coat.
Refrigerate at least 30 minutes. Drain and discard marinade. In a
skillet, saute chicken in remaining oil for 8 minutes or until
juices run clear. Serve in tortillas with cheese and
guacamole. |
