Chicken Fajitas

4 boneless skinless chicken breasts - cut in strips

1 large green pepper - stemmed, seeded and cut in strips

1 large yellow onion - peeled and cut in strips

2 cloves garlic - minced

1/2 bottle Italian dressing

8 flour tortillas

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• In a medium bowl combine chicken, peppers, onion, garlic, and dressing
• Toss to coat, cover, and refrigerate for 1-2hrs
• Drain off excess dressing from chicken into small bowl
• In medium skillet cook chicken and veggies using 2-3Tbs dressing in place of oil
• Remove from heat
• Spoon mixture into a warm tortilla

NOTE: serve with salsa, sour cream, cheese, and guacamole