1 lb Chicken Breasts,
(skinless & boneless)
1/2 c  Lemon Juice
6 tb Coriander, fresh chopped
(or parsley)(both optional)
4 ts Cumin
2 ts Cornstarch
1 ts Salt
1/2 ts Pepper
8    Flour Tortillas
1 c  Salsa, mild red or green
8    Romaine lettuce leaves,large
2 tb 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 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: E 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.