Weeknight Fajitas - cooking recipe

Ingredients

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

Preparation

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