4 (10 inch) flour tortillas
1/4 c. sodium reduced soy sauce
2 tbsp. lemon juice
1 tbsp. cornstarch
2 med. onions, sliced
1-2 green pepper, sliced into thin strips
3 cloves garlic, minced
1 tbsp. olive oil
12 oz. skinned chicken breast, cut into thin strips

Wrap tortillas in foil. Warm in 300 degree oven. Combine soy sauce, sugar, lemon juice, and cornstarch. Spray skillet with pan spray. Stir fry onion, peppers, and garlic in skillet over medium heat until tender crisp.

Remove from skillet. Add oil to skillet. Stir fry chicken over medium heat until no longer pink. Add soy mixture. Cook and stir until bubbly. Add vegetables, heat through. Spoon onto tortillas; roll up.