stir fry chicken fajitas

2 Tbs lime juice
2-1/2 Tbs water
1 Tbs olive oil
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp low sodium soy sauce
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper

1 chicken breast, sliced into bite size strips
1 red pepper, sliced
1 green pepper, sliced
1/2 onion, sliced
1 Tbs olive oil (for coating pan)
6 corn tortillas

1. Add all ingredients through black pepper in medium sized bowl, and stir to combine. Add chicken, stirring to coat. Cover and refrigerate for a minimum of 2 hours.

2. Add 1 Tbs olive oil to a large skillet and heat over medium-high heat. Drain the chicken and add to the pan along with the onion. Cook (stirring occasionally) until chicken is browned. Add the peppers and continue cooking until chicken is done and peppers are tender-crisp.

3. Divide chicken and veggie mixture into 6 parts and place on the center of each tortilla. Add toppings of your choosing and fold the tortilla around the filling.

Makes 6 tortillas, 2 per serving.

Number of Servings: 3

Recipe submitted by SparkPeople user JPWEITZ.