Ingredients
1 pound boneless skinless chicken breasts, cut into strips3/4 cup fat free Italian-style dressing1 tablespoon vegetable 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 (6 inch) flour tortillas, warmed
Directions
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
No comments:
Post a Comment