Follow these steps for perfect results
vegetable oil
divided
Worcestershire sauce
soy sauce
lemon juice
white wine vinegar
salt
pepper
chicken breasts
boneless, skinless, cut into thin strips
flour tortillas
warmed (7 inches)
cheddar cheese
shredded
guacamole
Combine 4 tablespoons of vegetable oil, Worcestershire sauce, soy sauce, lemon juice, white wine vinegar, salt, and pepper in a large resealable plastic bag.
Add the chicken strips to the bag.
Seal the bag and turn to coat the chicken with the marinade.
Refrigerate the bag for at least 30 minutes to marinate the chicken.
Drain the chicken and discard the marinade.
Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium-high heat.
Saute the chicken in the skillet for about 8 minutes, or until the chicken is cooked through and the juices run clear.
Warm the flour tortillas.
Serve the cooked chicken in the warmed tortillas.
Top with shredded cheddar cheese and guacamole.
Expert advice for the best results
Marinate chicken for longer for more intense flavor.
Add sliced bell peppers and onions to the skillet with the chicken for added vegetables.
Serve with sour cream and salsa.
Everything you need to know before you start
15 minutes
Marinade can be prepared in advance.
Serve family-style on a platter.
Serve with rice and beans.
Pairs well with the spice and flavors.
Discover the story behind this recipe
Popular Tex-Mex dish.
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