Mexican Chicken Fajitas

• 1/4 cup vegetable oil
• 3 tablespoon red wine vinegar
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 8 flour tortillas (10 inches), warmed
• 2 cups shredded lettuce
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 large tomato, diced
• 3/4 cup sour cream
• Taco sauce

1. In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade.
2. Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla.
3. Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.

vegetable oil, red wine vinegar, sugar, chili powder, oregano, garlic, salt, pepper, chicken breasts, flour tortillas, shredded lettuce, cheese, tomato, sour cream, taco sauce

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