Recipe

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• 2 lbs boneless skinless chicken breast halves
• 1/8 tsp cayenne pepper
• 1 cup italian dressing
• 2 bell peppers , cut into strips
• 1 red onion, sliced
• 2 tbsp canola oil
• 8 flour tortillas
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1/2 cup low-fat sour cream
• 1 cup lettuce, finely shredded
• 1 large tomato, diced
• 1/2 cup picante sauce (hot )

• 1 Slice chicken, onion, & bell peppers. Place in large zip-loc bag & pour in Italian dressing. Marinate 30 minutes in fridge, turning over every 10 minutes. Discard marinade.
• 2 Heat oil in large cast iron skillet.
• 3 Place meat in skillet, & season with cayenne. Sauté meat, bell peppers, & onion in oil until chicken is cooked through and onions are tender.
• 4 Serve chicken & cooked veggies on tortillas. Top with cheese, tomato, lettuce, picante and sour cream.