1 deboned chicken, cut in strips
3/4 c. bottled Italian dressing
1 sm. onion, sliced & separated into rings
2 sm. green peppers, sliced into strips
1 sm. red pepper, sliced into strips
1 c. sliced fresh mushrooms
1/2 tsp. garlic salt
2 tbsp. lemon juice
Picante sauce
Sour cream
Flour tortilla shells

Marinate chicken in dressing for several hours or overnight in refrigerator. Heat 12 inch nonstick skillet over medium-high heat. Stir fry chicken strips for 2-5 minutes. Add onions, green peppers, red pepper, mushrooms; stir fry until tender-crisp. Add garlic salt and lemon juice after frying. Place fajita chicken-vegetable filling on individual tortilla shells; top with picante sauce and/or sour cream. (Test note: This tasty dish was very colorful.)