1 lb. boneless, skinless chicken breasts
3/4 C. prepared Italian salad dressing
1 T. vegetable oil
10 oz. fresh, frozen (thawed, drained), or canned (drained) asparagus
1 C. fresh, frozen (thawed, drained) or canned (drained) sweet corn
1/4 C. diced onions
1 C. sliced green, red, or yellow sweet pepper
1/2 t. garlic salt
1/4 t. salt
1/8 t. pepper
2 T. lemon juice
6 (7-inch) flour tortillas
Wash chicken; cut into thin strips. Place in heavy plastic bag or container. Pour Italian dressing over chicken; seal bag tightly. Refrigerate six hours or overnight, turning bag occasionally.
To prepare filling, drain chicken, discard marinade. Heat oil in 12-inch fry pan over medium-high heat. Add chicken; stir-fry about 3 minutes or until chicken turns light in color. Stir in vegetables; continue to stir-fry about 3 minutes longer or until vegetables are heated and crisp-tender. Add seasonings and lemon juice.
Warm tortillas according to package directions. Place hot asparagus mixture in center of tortilla and roll. Serve immediately.
Makes 6 servings.