Chicken Fajita Lettuce Wraps

• 2-1/4 cups KRAFT Light Italian Reduced Fat Dressing, divided
• 1-1/2 tsp. ground cumin
• - boneless skinless chicken breasts, cut into strips
• 3 qt. red or green peppers, cut into strips
• 1-1/2 qt. onions, sliced Safeway 3 lb For $2.99 thru 02/09
• 48 each large iceberg lettuce leaves
• 1-1/2 qt. shredded reduced fat mild cheddar cheese Target 2 For $5.00 thru 02/06

1. Mix 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and the cumin in large bowl (or medium bowl for trial recipe).
2. Add chicken strips; toss to coat.
3. Cover and refrigerate 30 minutes to marinate.
4. Add remaining 3/4 cup dressing (or 2 Tbsp.
5. dressing for trial recipe) to large nonstick skillet.
6. Add peppers and onions; mix lightly.
7. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently.
8. Remove vegetable mixture from skillet; place in bowl.
9. Cover to keep warm.
10. Add chicken with marinade to same skillet.
11. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently.
12. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.
13. For each serving: Spoon about 1/2 cup of the chicken mixture onto 1 lettuce leaf; sprinkle with 2 Tbsp.
14. of the cheese.
15. Roll up.
16. Serve warm.

fat dressing, ground cumin, chicken breasts, red, onions, shredded reduced fat mild

Taken from www.kraftrecipes.com/recipes/chicken-fajita-lettuce-wraps-97659.aspx (may not work)