Basic Chicken Fajitas

2 1/2 lb. Skinless boneless chicken breasts (thin strips)
2 tsp. Pure chili powder
salt, to taste
2 Tbs. Olive oil (1 Tbs. For each pan)
18 corn or 12 flour tortillas

Pound chicken to 1/8 inch thick. Sprinkle chili powder and salt. Fry in pan. Dip tortillas in salsa. Cut chicken in thin strips.

Substitutions

• omit chili, replace with 1/4 cup sesame and 1/4 tsp. Cayenne
• omit chili, replace with 1/4 medium onion, 2 cups orange juice. 4 tsp. Soy sauce.