Asparagus Chicken Fajitas

I made this for dinner tonight and I loved it! The rest of my family prefers regular fajitas but I really liked the addition of asparagus and yellow pepper and corn. It was a fast meal as I already had the chicken marinated and grilled, frozen ready to use. Dinner was on the table in under 30 minutes.

Original recipe found at Allrecipes.com

Ingredients:

1 pound boneless skinless chicken breasts, cut into strips 3/4 cup fat free Italian-style dressing 1 tablespoon vegetable oil 1 pound fresh asparagus, trimmed and cut into 2 inch pieces 1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned 1/2 cup fresh or frozen corn 1/4 cup diced onion 2 tablespoons lemon juice 1/2 teaspoon garlic salt 1/8 teaspoon pepper 12 (6 inch) flour tortillas, warmed

Directions:

1.	Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
2.	Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.