Fiesta Chicken Sandwiches

2 Pounds Chicken boneless skinless breast, cut into strips
1/2 Teaspoon salt
1 1/2 Teaspoons oil
1/4 Cup finely chopped onion
1/4 Cup molasses
1/2 Cup catsup
1 1/2 Tablespoons prepared mustard
2 Tablespoons vinegar
8 Flour tortillas (8 to 10 inches)
2 Carrots shredded
1 Green pepper, halved, cored, seeded and finely chopped
2 Cups shredded lettuce
1 Large tomato chopped
1 1/2 Cup shredded Monterey Jack cheese
Preheat oven to 325 degrees. Place chicken in a large skillet. Add water to cover and salt. Bring to a boil over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, or until chicken is tender and juices run clear when pierced with a fork. Remove to warm platter. For barbecue sauce, heat margarine over medium heat. Add onion; cook, stirring occasionally, 3 to 5 minutes. Add molasses catsup, and mustard and vinegar; heat to boiling. Reduce heat to low and simmer 10 minutes. Drain chicken tenders and add to barbecue sauce. Toss together until well coated and heated through. To assemble sandwiches, place small portion of chicken across center of 1 tortilla. Top each with carrot, green pepper, lettuce, tomato and cheese. Fold in sides. Repeat with remaining ingredients to make 7 more sandwiches. Serves 8.