Chicken Fajitas with freezing directions

1/4 cup oil
1/4 cup vinegar
4 cloves garlic -- chopped
1/2 teaspoon tabasco sauce
2 teaspoons dried oregano
2 teaspoons seasoned salt
1 teaspoon ground cumin
2 pounds skinless boneless chicken breast -- cut into thin strips
1 red sweet pepper -- cut into strips
1 green or red bell pepper -- cut into strips
1 red or yellow bell pepper -- cut into strips
1 red onion -- cut into thin wedges
16 10 inch flour tortilla
1 tablespoon olive oil
16 ounces tomato salsa

For marinade, in a large mixing bowl combine cooking oil, vinegar,
garlic, jalapeno pepper, oregano, seasoned slat, and cumin. Pour half
of the marinade into another bowl. Add chicken strips to 1 bowl of
marinade. Add pepper strips and onion to the other bowl. Cover and marinate both bowls at room temperature for up to 30 minutes or in the refrigerator for 2 to 24 hours.
Wrap tortillas in a stack in foil. Heat in a 350 degree oven for 10
minutes to soften.
Meanwhile, drain vegetables and chicken, discard marinade. Add 1
tablespoon olive oil to a 12 inch skillet; cook and stir vegetables
about 3 minutes or till crisp-tender. Remove vegetables from the skillet, set aside.
If necessary, add more oil to the skillet. Cook and stir chicken,
1/3 at a time, over high heat, about 3 minutes or until no longer pink.
Return all vegetables and chicken to skillet, heat through.
Serve chicken and vegetables with warmed tortillas, salsa and
cheese.

To freeze: Prepare marinade and cut up veggies and chicken as
directed. Place raw chicken in a quart size freezer bag and pour half
the marinade over, seal. Place veggies in another bag and add
remaining marinade, seal. Place both bags with tortillas in a gallon
size freezer bag to make a kit.

To serve: Thaw kit overnight in refrigerator. Cook and serve as
directed.