Ingredients
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat-free Italian salad dressing1 tablespoon canola oil1 pound fresh asparagus, trimmed and cut into 2-inch pieces1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1/2 cup fresh or frozen corn1/4 cup diced onion2 tablespoons lemon juice1/2 teaspoon garlic salt1/8 teaspoon pepper12 flour tortillas (6 inches), warmed
Preparation
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, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
