In a large resealable plastic bag, combine 2 T. oil, lemon juice and seasonings; add chicken strips, seal and turn to coat. Refrigerate 1-4 hours.
Sauté peppers and onions in remaining 2 T. oil in a large skillet until crisp tender. Remove from skillet and set aside. Discard marinade.
Cook chicken in skillet over medium high heat 5-6 minutes until no longer pink.
Return peppers and onions to skillet and heat through.
Serve with tortillas and toppings. Yield: 9 cups.