Ingredients:

1 1/2 lbs. skinless, boneless chicken breast meat, cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. ground black pepper
1/2 tsp. salt
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 (6-inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey jack cheese
1/4 cup salsa (Mixon's Corn or Summer Garden Salsa)

Directions:

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Repeat with the remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.