8 (6") flour tortillas
2 cloves garlic, minced
1 tbsp. cooking oil
1/3 c. salsa
1/4 c. plain low fat yogurt
1 sm. onion, sliced into rings
1 med. green sweet red pepper
9 oz. chicken breast halves
2 c. shredded lettuce
1 green onion, thinly sliced

Cut into bite-size strips

9 ounce boned skinless chicken breast halves, cut into bite-sized strips.

Wrap tortillas in foil. Place in 300 degree oven for 10-12 minutes or until heated through.

Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir fry for 2 minutes. Add red or green pepper; stir fry for 1-2 minutes more or until vegetables are tender crisp. Remove from skillet. Add oil to skillet. Add chicken; stir fry 3-5 minutes or until chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir until heated through.

To serve: Divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve.

Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium.