- 1 pound boneless skinless chicken breasts, cut into strips
- 3/4 cup fat free Italian-style dressing
- 1 tablespoon vegetable oil
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 1 medium sweet red pepper, julienned
- 1 medium sweet yellow pepper, julienned
- 1/2 cup fresh or frozen corn
- 1/4 cup diced onion
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- 12 (6 inch) flour tortillas, warmed
- Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
- Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.