Yield: 4 Servings
|2||Chicken Breasts, Boned Skinned & Halved|
|1||Green Bell Pepper, Cored & Seeded|
|1||Clove Garlic, Minced|
|½ teaspoon||Dried Oregano Leaves, Crushed|
|2 tablespoons||Cooking Oil|
|8||6" Flour Tortillas|
|⅓ cup||Italian Dressing|
Cut the chicken breasts and green bell pepper into strips. Cut the onion and tomato into thin wedges. Place the chicken strips, green bell pepper strips, onion wedges, garlic and oregano in a large bowl.
Pour the Italian dressing over the ingredients. Toss lightly.
Refrigerate for at least 10 minutes (the longer the better). Drain.
Stir fry in the oil until the chicken is browned. Stir in the tomato wedges. Wrap the tortillas in dampened paper towels. Microwave on HIGH until softened (45-90 seconds). Fill the tortillas with the chicken mixture. Serve with salsa, sour cream, shredded cheese, frijoles or guacamole. Joel