Ingredients Jump to Instructions ↓

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

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

  3. 1 tablespoon vegetable oil

  4. 1 pound fresh asparagus, trimmed and cut into 2 inch pieces 1 medium sweet red pepper, julienned

  5. 1 medium sweet yellow pepper, julienned

  6. 1/2 cup fresh or frozen corn

  7. 1/4 cup diced onion

  8. 2 tablespoons lemon juice

  9. 1/2 teaspoon garlic salt

  10. 1/8 teaspoon pepper

  11. 12 (6 inch) flour tortillas, 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 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.


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