Ingredients
1/4 cup vegetable oil3 tablespoon red wine vinegar1-1/2 teaspoons sugar1-1/2 teaspoons chili powder1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken breasts, cut into thin strips8 flour tortillas (10 inches), warmed2 cups shredded lettuce2 cups shredded cheddar or Monterey Jack cheese1 large tomato, diced3/4 cup sour creamTaco sauce
Preparation
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.
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.
Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
