Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cut into strips

  2. 3/4 cup fat-free Italian salad dressing

  3. 1 tablespoon canola oil

  4. 1 pound fresh asparagus, trimmed and cut into 2-inch pieces

  5. 1 medium sweet red pepper, julienned

  6. 1 medium sweet yellow pepper, julienned

  7. 1/2 cup fresh or frozen corn

  8. 1/4 cup diced onion

  9. 2 tablespoons lemon juice

  10. 1/2 teaspoon garlic salt

  11. 1/8 teaspoon pepper

  12. 12 flour tortillas (6 inches), warmed

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings.


Send feedback