Ingredients
5 tablespoons canola oil, divided2 tablespoons Worcestershire sauce1 tablespoon soy sauce1 tablespoon lemon juice1 teaspoon white wine vinegar1/4 teaspoon salt1/8 teaspoon pepper1-1/4 pounds boneless skinless chicken breasts, cut into thin strips10 flour tortillas (7 inches), warmedShredded cheddar cheeseGuacamole
Preparation
In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes.
Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.
