2 chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
2 tablespoons water
1 tablespoon worcestershire sauce
1 green pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
Corn or flower tortilla shells
1/2 cup shredded monterrey jack cheese
Rinse the chicken breasts in water, and blot with paper towels. Cut into thin strips. In a microwave-safe bowl, combine the chicken strips, salt, pepper, chile powder, cumin, paprika, water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the chicken slices are completely done (test several strips by cutting down the middle and making sure no raw meat is left in the center). Drain any excess water off of the chicken, and set aside.
In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.
Lay out your desired number of tortilla shells (makes 4 to 6 fajitas, depending on portion sizes), and spread some sour cream and salsa on all of the shells. Next, sprinkle on some cheese, then top with vegetables and the chicken. Roll each tortilla up, serve and enjoy!