2 tablespoons oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 garlic clove, finely minced
1/2 small onion, finely minced
1 tablespoon chopped fresh coriander
Salt and pepper to taste
16 ounces strip steak, sliced; or 16 ounces boneless chicken breast, sliced
Melted butter
1 large onion, sliced
2 green peppers. cut into strips
1 large tomato, cut into wedges
1 red onion, sliced into rings
1 package flour tortillas (we use burrito size)
Guacamole, grated cheese, sour cream, lettuce and pico de gallo for garnish

Combine oil, lime juice, cumin, garlic, onion, coriander, salt and pepper. Coat meat with marinade and marinate several hours or overnight in the refrigerator. Heat coals on an outdoor grill until very hot. Brush meat with melted butter. Place meat on grill rack. Cook, turning every 1-1/2 minutes for 6 minutes or until done. Meanwhile, sauté the sliced onion, green pepper and tomato until crisp tender in a little oil. Wrap the chicken and vegetables in warm tortillas and garnish with sour cream, guacamole, salsa, shredded cheddar cheese or whatever you wish. From Chi Chi's restaurant in Arlington, Virginia. These are delicious.