Fajitas with Stir-Fried Chicken -

1 x (skinless & boneless)

1/2 c Lemon Juice

6 T Coriander, fresh chopped

1 x (or parsley)(both optional)

4 t Cumin

2 t Cornstarch

1 t Salt

1/2 t Pepper

8 ea Flour Tortillas

1 c Salsa, mild red or green

8 ea Romaine lettuce leaves,large

2 T Vegetable Oil

1/2 c Sour Cream

1. Preheat the oven to 200.

2. Cut the chicken breast crosswise into 1/4-inch-thick strips. Place the

3. Add

6 tablespoons of the lemon juice,

2 tablespoons of the coriander

(if using), the cumin, cornstarch, salt and pepper and mix gently until the chicken is well coated; set aside. 4. Stack the tortillas and wrap them in foil. Place them in the oven to

5 to 10 minutes.

5. Maenwhile make the sauce: In a small bowl, stir together the salsa and 2 tablespoons of lemon juice and 4 tablespoons of coriander (if using).

6. Shred the lettuce.

7. In a medium skillet, warm the oil over medium-high heat. Add the

5 minutes.

8. Place the tortillas, chicken, shredded lettuce, sauce and sour cream in

100% for 1 minute. DO-AHEAD: Since the fajitas are fine served at room temperature, much of the preparation can be done ahead of time. The sauce (Step 5) can be made and the chicken marinated in advance. Just be sure to cook the chicken and warm the tortillas as close to serving time as possible.