Recipe: Fajita in a Pita (using chicken breasts)

FAJITA IN A PITA

1/3 cup commercial oil-free Italian salad dressing
1/3 cup low-sodium soy sauce
4 (4-ounces each) skinned, boned chicken breast halves
Vegetable cooking spray
1 medium-size sweet red pepper
1 medium-size sweet yellow pepper
1 medium onion, sliced into rings
FOR SERVING:
1 (7-inch) pita rounds, halved
1/4 cup plain low-fat yogurt
1/2 cup Picante sauce

Combine salad dressing and soy sauce in a 1-quart casserole; add chicken. Cover and chill at least 8 hours.

WHEN READY TO COOK:
Remove chicken from marinade. Reserve 3 tablespoons marinade; set aside. Discard remaining marinade.

Grill chicken, covered, over medium-hot coals 5 minutes on each side. Cut chicken into strips, and keep warm.

Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add peppers and onion; saute 3 minutes. Add the reserved 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is absorbed.

Fill pita halves with chicken strips and vegetables. Serve with yogurt and Picante sauce.

Makes 4 sandwiches
Source: Southern Living Annual Recipes, 1900