Chicken Fajitas

• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon salt, optional
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 pound boneless skinless chicken breasts
• Vegetable oil
• 1 medium green pepper, halved and seeded
• 1 medium sweet red pepper, halved and seeded
• 1 medium sweet onion, sliced
• 6 flour tortillas (8 inches)
• Salsa
• Guacamole, sour cream and shredded cheddar cheese, optional

1. 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.
2. 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.
3. 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.

white wine vinegar, lime juice, vegetable oil, worcestershire sauce, onion, garlic, salt, oregano, ground cumin, chicken breasts, vegetable oil, green pepper, sweet red pepper, sweet onion, flour tortillas, salsa, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-fajitas/ (may not work)