Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   chopped fresh cilantro
1         tablespoon    chopped fresh or 1 teaspoon dried oregano leaves
2         tablespoons   lime juice
1         tablespoon    vegetable oil
2         teaspoons     chili powder
2         cloves        garlic, chopped
4                       boneless, skinless chicken breast halves (1 pound)
2         medium        bell peppers, cut into fourths and seeded
2         large         onions, cut into 1/2-inch slices
8                       flour tortillas (8 to 10 inches in diameter), warmed

Preparation:

1. Mix cilantro, oregano, lime juice, oil, chili powder and garli in shallow glass dish. Add chicken; turn to coat. Refrigerate 30 minutes. 2. Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and grill bell peppers and onions 10 to 15 minutes, turning frequently, until crisp-tender. Cut chicken and bell peppers into strips. Discard marinade. 3. Place chicken, bell peppers and onions onto center of each tortilla. Fold tortilla over filling.