Weeknight Fajitas

• 1/3 c. Seven Seas Viva Italian salad dressing
• 4 boneless, skinless chicken breasts, cut into strips
• 1 green bell pepper, stripped
• 1 red bell pepper, stripped
• 1 medium onion, wedged thin
• 1 garlic clove, minced fine
• 1/2 tsp. dried oregano
• 1 tomato, cut in thin wedges
• 8 flour tortillas or corn

1. In a large bowl, pour dressing over the chicken strips, pepper, onion, garlic and oregano.
2. Toss lightly.
3. Cover and refrigerate at least 10 minutes, but preferably overnight.
4. Drain.
5. Stir-fry chicken mixture until chicken is browned and no longer pink.
6. Stir in tomatoes.
7. Fill tortillas with chicken mixture.
8. Serve with salsa, sour cream, shredded cheese, refried beans and/or guacamole. Serves 4.

italian salad dressing, chicken breasts, green bell pepper, red bell pepper, onion, garlic, oregano, tomato, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083422 (may not work)