CHICKEN-ASPARAGUS FAJITAS

1 lb. boneless, skinless chicken breasts
3/4 cup prepared Italian salad dressing
FOR THE FILLING:
1 tbsp. vegetable oil
1 (10 oz.) can asparagus, drained
1 cup canned sweet corn, drained
1 cup sliced green, red, and yellow sweet peppers
1/4 cup diced onions
2 tbsp. lemon juice
1/2 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
TO SERVE:
6 (7-inch) flour tortillas diameter

TO MARINATE THE CHICKEN:
Wash chicken and cup into strips. Place in heavy plastic bag or container. Pour Italian dressing over chicken and seal bag tightly. Refrigerate for six hours or overnight, turning bag occasionally.

TO PREPARE FILLING:
Heat oil in 12-inch frying pan over medium-high heat. Drain chicken and discard marinade. Add chicken to the pan and stir-fry about 3 minutes or until chicken turns light in color.

Stir in asparagus, corn, peppers, and onion and continue to stir-fry about 3 minutes longer or until vegetables are heated and crisp-tender.

Add lemon juice, garlic salt, salt, and pepper.

TO SERVE:
Warm tortillas according to package directions. Place hot asparagus-chicken mixture in center of tortilla and roll. Serve immediately.

Makes 6 fajitas