Marinated Chicken Fajitas

• 1/3 cup lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
• 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
• 2 small onions, cut into 1/2-inch strips
• 12 flour tortillas (8 inches), warmed
• 6 tablespoons reduced-fat sour cream
• 6 tablespoons salsa

1. In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up.

lemon juice, soy sauce, worcestershire sauce, canola oil, garlic, oregano, ground cumin, chicken breast, medium green, onions, flour tortillas, sour cream, salsa

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