DIRECTIONS
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.