1 pound asparagus fresh trimmed cut into 2-inch pieces
1 tablespoon canola oil
12 6-inch flour tortilla warmed (es)
0.5 cup corn fresh
0.5 teaspoon garlic salt
0.8 cup salad dressing fat-free italian
2 tablespoons juice of lemon
0.3 cup onion diced
0.1 teaspoon pepper
1 medium bell pepper sweet red julienned
1 pound chicken breast boneless skinless cut into strips
1 medium bell pepper sweet yellow julienned
Equipment
frying pan
ziploc bags
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 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.
