1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive or canola oil
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro or parsley
8 whole wheat tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa

Directions
Place chicken in a large resealable plastic bag, add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.

In a nonstick skillet, sauté the onions and garlic in oil until tender. Add the chicken, cumin, salt, and pepper. Cook and stir for 4 minutes or until juices run clear. Remove from the heat; stir in tomatoes, cilantro, and remaining lemon juice. Spoon onto tortillas, top with lettuce. Serve with salsa.

Serves 4