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Chicken Fajitas

5 tablespoons vegetable oil, divided
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
10 flour tortillas (7 inches), warmed
Shredded cheddar cheese
Guacamole

In a large resealable plastic bag, combine 4 tablespoons oil,

Printed from tasteofhome.com Oct 13, 2008

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Chicken Fajitas cont.

Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and
pepper. Add chicken; seal bag and turn to coat. Refrigerate for 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.

Yield: 5 servings.