Chicken Fajitas

• 2 pounds skinless, boneless chicken breasts
• 1/4 cup white wine vinegar
• 1/4 cup lime juice
• 2 tablespoons low-sodium Worcestershire sauce
• 2 tablespoons chopped onion
• 1/4 teaspoon ground cumin
• 2 garlic cloves, minced
• Cooking spray
• 8 (8-inch) flour tortillas
• 1/2 cup salsa
• 1/2 cup plain low-fat yogurt
• 1 (4.5-ounce) can chopped green chiles, drained

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a 13- x 9-inch baking dish. Combine vinegar and next 5 ingredients; pour over chicken. Cover and refrigerate 4 hours.
2. Prepare grill.
3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Remove chicken from grill; slice into strips.
4. Preheat oven to 325u0b0.
5. Wrap tortillas in aluminum foil; bake at 325u0b0 for 15 minutes. Arrange chicken strips evenly down centers of tortillas; top with salsa, yogurt, and chiles. Roll up tortillas, and serve immediately.

skinless, white wine vinegar, lime juice, worcestershire sauce, onion, ground cumin, garlic, cooking spray, flour tortillas, salsa, yogurt, green chiles

Taken from www.myrecipes.com/recipe/chicken-fajitas-0 (may not work)