Ingredients
4 boneless skinned chicken breast halves cut in thin strips3/4 cup bottled Italian dressing1 small mild onion, sliced, separated into rings1 small green pepper, sliced in strips1 small red pepper, sliced in strips1 small yellow pepper, sliced in strips1 cup sliced fresh mushrooms1/2 teaspoon garlic salt2 tablespoons fresh lemon or lime juiceSalt to tasteBlack pepper to tasteFlour tortillasPicante sauceSour cream
Preparation
In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain.
Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.
