Chicken-Asparagus Fajitas

1 lb. boneless, skinless chicken breasts

3/4 C. prepared Italian salad dressing

1 T. vegetable oil

10 oz. fresh, frozen (thawed, drained), or canned (drained) asparagus

1 C. fresh, frozen (thawed, drained) or canned (drained) sweet corn

1/4 C. diced onions

1 C. sliced green, red, or yellow sweet pepper

1/2 t. garlic salt

1/4 t. salt

1/8 t. pepper

2 T. lemon juice

6 (7-inch) flour tortillas

Wash chicken; cut into thin strips. Place in heavy plastic bag or container. Pour Italian dressing over chicken; seal bag tightly. Refrigerate six hours or overnight, turning bag occasionally.

To prepare filling, drain chicken, discard marinade. Heat oil in 12-inch fry pan over medium-high heat. Add chicken; stir-fry about 3 minutes or until chicken turns light in color. Stir in vegetables; continue to stir-fry about 3 minutes longer or until vegetables are heated and crisp-tender. Add seasonings and lemon juice.

Warm tortillas according to package directions. Place hot asparagus mixture in center of tortilla and roll. Serve immediately.

Makes 6 servings.