Chicken Fajitas

• 1 cup vegetable oil
• 1/2 cup lime juice
• 1/2 cup chopped fresh cilantro
• 4 garlic cloves, pressed
• 2 teaspoons salt
• 1 1/2 tablespoons pepper
• 12 skinned and boned chicken breast halves
• 12 (6-inch) flour tortillas
• 1 avocado, peeled and sliced
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 6 romaine lettuce leaves
• Sour cream
• Salsa

1. Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.
2. Remove chicken from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 20 to 25 minutes or until done. Cut 8 chicken breast halves into thin strips. Cover and chill remaining 4 chicken breast halves, reserving for Quick Chicken Tostadas.
4. Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.

vegetable oil, lime juice, fresh cilantro, garlic, salt, pepper, chicken, flour tortillas, avocado, shredded monterey jack cheese, red bell pepper, yellow bell pepper, sour cream, salsa

Taken from www.myrecipes.com/recipe/chicken-fajitas-3 (may not work)