1.- Place chicken in a large resealable plastic bag; add salad dressing. Seal bag; refrigerate for 4 hours, turning twice.
2.- Drain and discard marinade. In a nonstick skillet, sauté chicken in oil for 3 minutes. Add the vegetables. Stir-fry until the chicken juices run clear and vegetables are crisp-tender.
3.- Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
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|Serving Size: 1 Serving (776g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 434 (23%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 45.6mg||14 %|
|Sodium 4008.8mg||138 %|
|Potassium 1318.2mg||35 %|
|Total Carbohydrate 300.8g||88 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 280.6g|
|Protein 66.8g||95 %|
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Calories per serving: 1923
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