Fajita Pita

Yield: 4 sandwiches

Ingredients

• 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

Instructions

1. Combine salad dressing and soy sauce in a 1 quart casserole; add chicken. Cover and chill for at least 8 hours.
2. Remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium hot coals for 5 minutes on each side. Cut chicken into strips; keep warm.
3. Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add peppers and onion; sauté for 3 minutes.
4. Add 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is absorbed.
5. Fill pita halves with chicken strips and vegetables.
6. Serve with yogurt and picante sauce.