4 boneless, skinned chicken breasts, halved and cut in strips
3/4 c. bottled Italian dressing
1 sm. onion, sliced, separated into rings
1 sm. green pepper, sliced into thin strips
1 sm. red pepper, in thin strips
1 sm. yellow pepper, in thin strips
1 c. sliced fresh mushrooms
1/2 tsp. garlic salt
2 tbsp. fresh lemon or lime juice
Tortilla shells
Picante sauce
Sour cream
Salt and pepper to taste

In a heavy plastic bag, combine uncooked chicken strips and dressing; refrigerate for several hours or overnight, turning occasionally. Drain after marinating. Heat a 12 inch non-stick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes.

Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with salts and lemon juice. Serve in warm tortillas. Top with picante sauce and sour cream. Diabetic exchanges: 1 serving is equal to 3 protein, 1 vegetable and 1 bread. 326 calories 694 milligrams sodium, 78 milligrams cholesterol, 21 grams carbohydrate, 14 grams fat.