8 (6") flour tortillas
Non-stick spray coating (Pam)
2 cloves garlic, minced
1 med. green or sweet peppers cut into bite-size strips
1 tbsp. cooking oil
9 oz. boned skinless chicken breast halves, cut into bite-size strips
1/3 c. salsa
2 c. shredded lettuce
1/4 c. plain low fat yogurt
1 green onion, thinly sliced

Wrap tortilla in foil. Place in 300 degree oven for 10-12 minutes or until heated through. Meanwhile, spray a large skillet with nonstick spray coating. Add onion and garlic, stir fry for 2 minutes. Add red pepper, stir fry for 1-2 minutes more until vegetables are crisp-tender. Remove from skillet.

Add oil to skillet. Add chicken, stir fry 3-5 minutes or until chicken is tender and no longer pink. (This is where I add a small amount of liquid smoke) return vegetables 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 in tortillas. Makes 4 servings. 297 calories per serving, 24 g protein, 33 g carbohydrate, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium.