3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into ¼-inch strips
1/3 cup zesty Italian dressing
1/3 cup soy sauce
3 tablespoons vegetable oil
1 medium onion, cut into strips
4 flour tortillas
Lettuce
Guacamole
Sour cream
1. Combine Italian dressing and soy sauce in a sealable bag; setting aside ¼ cup of the marinade mixture.
2. Add chicken strips to the bag, stir chicken to coat, seal bag and refrigerate 3 hours.
3. Heat vegetable oil in large skillet.
4. Add chicken and saute 4 minutes on high or until chicken is to an internal temperature of 165°F.
5. Add onions and reserved marinade mixture and saute an additional 5 minutes.
6. Heat tortillas according to package directions.
7. Spoon chicken mixture on tortillas and serve with lettuce, guacamole and sour cream.
Yield: 4 servings.