Chicken Fajitas

4 boneless, skinless chicken breasts, sliced diagonally
2 tbls. lemon or lime juice
1 tbls. rice vinegar
1 tbls. Worcestershire sauce
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp cumin
1 tbls. crushed coriander
2 cloves garlic, minced
1 tsp. vegetable oil
1 green pepper, sliced in thin strips
1 onion, sliced thin
1 carrot, sliced thin
1 tomato, chopped
4 corn or flour tortillas
Salsa

Place chicken in a glass or plastic dish. Mix next 8 ingredients, stirring well. Pour over chicken, cover, and marinate in refrigerator for 30 minutes to 1 hour.

Coat a wok or skillet with cooking spray, add oil. Allow to heat over medium-high heat for 2 minutes. Add green pepper, onion and carrot; stir-fry 2 minutes. Remove vegetables from wok and set aside.

Add chicken to wok and stir-fry for 3 to 5 minutes or until done.

Return all vegetables to wok and add tomato; stir-fry 1 minute or until heated through.