Boneless, skinless chicken breasts are marinated in our garlicky barbecue rub.  (You can leave the garlic out or add extra!)  Cook them in a skillet or on the grill, and then slice and serve with the sautéed onions and peppers in a dozen flour tortillas.  
 
Preparation:  Thaw completely.  If frozen, defrost in microwave before cooking.  Do not over-microwave or chicken will become tough.
 
Cooking Instructions:  Spray large skillet with non-stick coating or add 1 tablespoon vegetable oil and place over medium-high heat.  Remove chicken from marinade and add to skillet, discarding marinade.  Cook chicken 5-8 minutes on each side until done and internal temperature is 165F on instant read thermometer.  Remove chicken from skillet and place on cutting board.  There will be a crust in the skillet.  Do not discard – this crust is good and flavorful!  Add 1 tablespoon vegetable oil to skillet, if desired, and then add vegetable mixture.  Cook and stir, scraping up the crust, 2-3 minutes or until hot.  Slice chicken across the grain into thin strips.  Add salt and pepper to taste.  Heat tortillas in microwave 30 seconds or until hot.
 
Suggested Sides:  Shredded lettuce, chopped tomatoes, sour cream, salsa