Instructions: "These fajitas were a rousing success when served at the wedding reception of the LeDerers daughter in Paris, Texas."

Trim chicken and flatten to an even thickness. Sprinkle generously with garlic salt.

Combine the lime juice, soy sauce and Worcestershire sauce. Dip the chicken into the marinade mixture and place in a flat dish, layering cilantro over each piece (Wash and drain the cilantro but do not chop)

Pour the remaining marinade over all, cover and refrigerate for several hours or overnight.

Heat a grill or nonstick skillet; spray with vegetable spray. Remove the chicken from the marinade and discard any cilantro clinging to the meat.

Place the chicken on the grill (or in the skillet) and cook over high heat for 3 minutes on each side. Remove to a platter, slice into strips and keep warm.

Spray the grill (or skillet) ; add the green pepper and onion. Cook or saute until translucent.

To serve, wrap the strips of chicken, green peppers and onions in warmed tortillas. Serve with the cheese and salsa.

Serves 6-8. Appx 9 grams of fat per serving

"New Tastes of Texas - Tales and Tastes from the Lone Star State for the Way we Cook Today," by Peg Hein.

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