Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Chicken Breasts, 1 ts Salt
1 x (skinless boneless) 1/2 ts Pepper
1/2 c Lemon Juice 8 ea Flour Tortillas
6 tb Coriander, fresh chopped 1 c Salsa, mild red or green
1 x (or parsley)(both optional) 8 ea Romaine lettuce leaves,large
4 ts Cumin 2 tb Vegetable Oil
2 ts Cornstarch 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 chicken in a small bowl.
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 warm for 5 to 10 minutes.
5. Maenwhile make the sauce: In a small bowl, stir together the salsa
and the remaining 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
chicken and saute until white and firm, about 5 minutes.
8. Place the tortillas, chicken, shredded lettuce, sauce and sour
cream in serving dishes. The diners can then assemble their own
fajitas by topping a tortilla with some of each of the ingredients,
ending with a dollop of sour cream, and then rolling it up.
TIME-SAVERS:
MICROWAVE TIP: Just before serving, stack the tortillas and wrap them
in a damp paper towel. Cook at 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.

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