Quick Chicken Fajitas

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Similar to my Chicken Fajitas 2, but you don't need to marinate it. It's hard to tell the difference. I just threw it together one night after work when I got home and there was thawed chicken in the fridge. I even used the gas grill instead of charcoal.
QUICK CHICKEN FAJITAS	Serves 4

1 lb Chicken breasts, boneless ;skinless	1 Tomato, halved & sliced
1 Red bell pepper	1/2 Lb Cheddar cheese, grated
1 Large onion	12 Flour or Corn tortillas
1 Green bell pepper
No Marinade!
Soy Sauce	Chili powder
Garlic Powder	Black pepper
Lemon juice	Salt

This is an original recipe by Mike McNalley. Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere. Pound chicken flat. Season both sides liberally with garlic powder; lightly with chili powder, black pepper and salt. Drizzle a little lemon juice and soy sauce on opposite sides of each piece. Grill over high heat for a few minutes until just cooked through. Cut onion into rings and bell peppers into long thin strips. Preheat barbeque. Sprinkle a few drops of water on each tortilla and wrap them all in foil. Heat on grill while meat is cooking, turning regularly. Saute peppers & onion in a few tablespoons of olive oil until they just start to soften. They can also be grilled in tightly wrapped foil if you have room on the grill. Cut chicken into bite size pieces.

Serve wrapped in tortillas with guacamole, sour cream, tomato slices, grated cheese and your favorite salsa. (I've been using my accidental habañero relish.)