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4 boneless, skinned chicken breast halves, cut in thin strips
3/4 cup bottled Italian dressing
1 small mild onion, sliced, separated into rings
1 small green pepper, sliced in strips
1 small red pepper, sliced in strips
1 small yellow pepper, sliced in strips
1 cup sliced fresh mushrooms
1/2 teaspoon garlic salt
2 tablespoons fresh lemon or lime juice
Salt and pepper to taste
Flour tortillas, warmed
In heavy plastic bag, combine chicken strips and dressing; refrigerate for several hours or over night, turning bag occasionally. Drain. Heat a 12-in. non-stick skillet over medium-high heat; stir-fry chicken strips and onion for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are crisp-tender. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream. Yield: 4 servings.