Fajita Pita

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

Combine salad dressing and soy sauce in a 1-quart casserole; add chicken. Cover and chill at least 8 hours.

Remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium-hot coals 5 minutes on each side. Cut chicken into strips; keep warm.

Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add peppers and onion; saute 3 minutes.

Add 3 tablespoons 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 4 sandwiches.