Ingredients
2 tablespoons white wine vinegar2 tablespoons fresh lime juice1 tablespoon vegetable oil1 tablespoon Worcestershire sauce1 tablespoon chopped onion1 garlic clove, minced1/2 teaspoon salt, optional1/2 teaspoon dried oregano1/4 teaspoon ground cumin1 pound boneless skinless chicken breastsVegetable oil1 medium green pepper, halved and seeded1 medium sweet red pepper, halved and seeded1 medium sweet onion, sliced6 flour tortillas (8 inches)SalsaGuacamole, sour cream and shredded cheddar cheese, optional
Preparation
In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin. Add chicken. Seal and refrigerate for at least 4 hours.
Discard marinade. Lightly oil vegetables. Grill vegetables and chicken, uncovered, over medium heat for 12-15 minutes or until vegetables begin to soften and chicken juices run clear.
Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish as desired with salsa, guacamole, sour cream and cheese.
