4    chicken breasts; skinned,  & boned
                     1    lime; juice only
                     2 cl garlic; crushed
                     1    black pepper; to taste
                     1/2 ts cumin
                     3    scallions; chopped
                     1 md red bell pepper
                     1 md yellow bell pepper
                     1 md green bell pepper
                     8    whole-wheat tortillas
                     1 tb vegetable oil
                     1 tb water
                     2 ts to 3 tsp jalapeno peppers; chopped fine
                     1    salt; to taste
                     1    fresh cilantro; chopped, to taste
                     1 md tomato; diced
                     1    salsa; to taste
 

                 Slice the chicken into chunks about 1/2 inch square.
                 Place them in a large bowl.  Squeeze the lime juice
                 over chicken. Add the garlic, scallions, black pepper,
                 and cumin, and toss to mix.
                 Slice the bell peppers into strips and set aside.
                 Wrap the tortillas in a thin, clean dishcloth, place
                 them on an ovenproof plate, and put the plate in the
                 oven. Warm the tortillas at the lowest setting on
                 your oven while preparing the fajita mixture.  Heat
                 the oil and water in a large saucepan over medium
                 heat and add the chicken, bell peppers, and jalapeno
                 peppers. Add the greater amount of jalapeno if you
                 like your food very spicy. Saute, stirring frequently,
                 until the chicken and vegetables are cooked through,
                 about 25 minutes. Add salt to taste. Spread a
                 spoonful of the fajita mixture in a thick line in
                 the middle of each tortilla. Top with cilantro,
                 tomato, and salsa to taste. Roll up the tortillas
                 and serve. Makes 4 servings of 2 fajitas each.