Ingredients

• 4 skinless boneless chicken breast halves
• 5 tablespoons vegetable oil
• 1/4 cup fresh lime juice
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 10 (6-inch) flour tortillas
• 1 large red onion, sliced
• 1 large red bell pepper, cut into 3/4-inch-wide strips
• 1 large yellow or green bell pepper, cut into 3/4-inch-wide strips

Instructions

1. Using meat mallet, lightly pound chicken between sheets of wax paper to thickness of 1/2 inch.
2. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
3. Heat oven to 350 degrees F.
4. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
5. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté for 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm.
6. Do not clean skillet. Heat 1 tablespoon oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper.
7. Cut chicken into 1-inch-wide strips. Combine with vegetables.
8. Divide vegetable and chicken mixture among plates. Serve passing tortillas, salsa, sour cream (or crema) and guacamole.