2 whole chicken breasts, split, boned, skinned
1 (8 oz.) bottle Italian dressing
1 green pepper
1 med.-sized onion, sliced
1 tomato, cut into thin wedges
8 (6 inch) flour tortillas, heated

Cut chicken into 1/4 inch slices; combine with dressing. Cover; marinate in refrigerator several hours or overnight.

Drain chicken, reserving dressing. Saute chicken for 7 to 10 minutes or until tender, stirring occasionally. Drain chicken; set aside.

Combine peppers, onions and 2 tablespoons reserved dressing. Saute 7 to 10 minutes or until crisp-tender, stirring after 2 minutes. Add chicken and tomatoes; mix lightly. Saute about 3 minutes or until hot. Fill tortilla shells with chicken mixture and roll.

A slice of cheese placed in tortilla shell before chicken mixture is great, if desired. Makes 4 servings.