1 lb boneless skinless chicken breasts
4 four tortillas (or more)
1 onion, sliced thickly
salt and pepper to taste
Marinade for Chicken
2 tbsp vegetable oil
1 lime, squeezed
1 tbsp worcestershire sauce
2 (or more) cloves garlic, minced (fresh preferred)
1 tsp cumin
1 dash Tabasco
1/2 cup salsa
1/2 cup sour cream
guacamole made with 1 avocado
1/2 cup shredded cheese
1/2 cup slivered sweet green pepper
1 cup shredded lettuce
In bowl, combine oil, lime juice, worcestershire sauce, garlic, cumin and Tabasco. Slice chicken crosswise into 1/2 inch strips; toss with marinade. Let stand for 10 minutes. Drain and pat dry, reserving marinade.
Meanwhile, wrap tortillas in foil; warm in 350 degree F oven for 10 minutes, or until heated (or just before dinner, microwave between damp paper towels at Medium High for 30 seconds (70% power).
In a skillet, heat 1 tbsp of oil over high heat; stir fry chicken for 4 to 5 minutes or until no longer pink inside. Stir fry onion for 1 minute. Pour in reserved marinade; cook, stirring for 30 seconds or until most of the liquid has evaporated. Return chicken to skillet and heat through.
Fill warm tortillas with chicken and toppings, roll up, and serve.