Recipe for cooking fajita pita

Quick Meals- Salads and Wraps :: Savory Wraps

Fajita Pita

1/3 C. commercial oil-free Italian salad dressing
1/3 C. soy sauce
4 (4 oz.) skinned, boned chicken breast halves
Vegetable cooking spray
1 red bell pepper
1 yellow bell pepper
1 med. onion, sliced into rings
2 (7-in.) pita rounds, halved
1/4 C. plain low-fat yogurt

Mix together salad dressing and soy sauce in a 1-qt. casserole; add chicken. Cover and chill at least 8 hr..

Remove chicken from marinade, reservings marinade. Grill chicken, covered, over med.-hot coals 5 min. on each side. Cut chicken into strips; keep warm.

Coat nonstick skillet with cooking spray. Place over med.-high heat until hot. Add peppers and onion; saut 3 min.

Add 3 Tbsp. 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 approximately 4 sandwiches.