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1 pound skinless, boneless chicken breast
1/2 cup lemon juice
6 tablespoon chopped cilantro or parsley
4 tsps. cumin
2 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
8 flour tortillas
1 cup mild red or green salsa
8 large romaine lettuce leaves
2 tablespoon vegetable oil
1/2 cup sour cream
1. Preheat oven to 200-degrees.
2. Cut the chicken breast crosswise into 1/4-inch-thick strips. Place chicken in a small bowl.
3. Add 6 tablespoons of the lemon juice, 2 tablespoons of the cilantro, 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. Meanwhile, make the sauce: In a small bowl, stir together the salsa and the remaining 2 tablespoons lemon juice and 4 tablespoons cilantro.
6. Shred the lettuce.
7. In a medium skillet, warm the oil over medium heat. Add the chicken and saute' until white and firm, about 5 minutes.
8. Place the tortillas, the 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.
Micro-wave tip: Just before serving, stack the tortillas and wrap them in a damp paper towel. Cook at 100\% for 1 minute.
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