4 boneless skinless chicken breast halves, cut in thin strips
3/4 c. bottled Italian dressing
1 sm. mild onion, sliced and separated into rings
1 sm. green pepper, sliced in strips
1 sm. sweet red pepper, sliced in strips
1 sm. yellow pepper, sliced in strips
1 c. sliced fresh mushrooms
1/2 tsp. garlic salt
2 tbsp. fresh lemon or lime juice
Salt and pepper to taste
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 juice.

Heat a 12 inch nonstick skillet over medium-high; stir-fry chicken strips and onion for 2 minutes. Add pepper strips and mushrooms; stir-fry until chicken is done and peppers are crisp-tender. Season with garlic salt, lemon juice and salt and pepper. Serve in warm tortillas. Top with picante sauce and sour cream. Yield: 4 servings.