4 boneless, skinned chicken breast halves, cut into thin strips
3/4 c. bottled Italian dressing
1 sm. mild onion, sliced
1 sm. green pepper, sliced
1 sm. red pepper, sliced
1 c. fresh mushrooms
1/2 tsp. garlic salt
2 tbsp. fresh lemon or lime juice
Flour tortillas
Picante sauce
Sour cream

In heavy plastic bag, combine chicken strips and dressing. Refrigerate for several hours or overnight, turning bag occasionally. Drain. In skillet over medium high heat, stir fry chicken 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. Serve in warm tortillas and top with picante sauce and sour cream.