Marinade (recipe follows)
1 lb. chicken, cut into 2x1/4x1/4 inch strips
8 flour tortillas (8")
2 tbsp. vegetable oil
1 med. size sweet green pepper, seeded & cut into 1/4" thick slices
1 lg. onion, halved & cut into 1/4" thick slices
2 med. size tomatoes, halved, seeded & cut into thin wedges
Avocado dip, picante sauce & sour cream for toppings

1. Pour marinade over chicken in bowl. Chill, covered overnight.

2. Wrap tortillas in saran wrap. Heat according to microwave directions on package.

3. Heat oil in wok or very large cast-iron skillet over medium-high heat. Remove chicken from marinade. Pat dry with paper toweling. Stir fry meat in batches, 3-4 minutes, push meat to side of skillet as it cooks. Add pepper and onion; stir fry 3-5 minutes. Add tomatoes; stir fry 2 minutes.

4. Serve on tortilla.

Marinade: Stir together 1/2 cup Italian salad dressing, 1/4 cup fresh lime juice, 2 tablespoons light brown sugar, 1/4 teaspoon ground coriander, 1 clove garlic (finely chopped) and 1/2 teaspoon salt.