2 whole chicken breasts, split, boned, and skinned
1 (8 oz.) bottle Kraft Zesty Italian dressing
1 green pepper, cut into strips
1 med. 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 and marinate in refrigerator several hours or overnight. Drain chicken, reserving dressing. Stir fry peppers, onions, and 2 tablespoons reserved dressing until crisp and tender. Add chicken; continue cooking until chicken is tender. Stir in tomatoes. Fill tortilla shells with chicken mixture. Serve with lettuce, sour cream, and salsa.