4 skinned, boneless chicken breasts
1/2 c. nonfat Italian salad dressing
1 tsp. red pepper flakes
8 dashes hot pepper sauce
1/2 tsp. salt
1/2 tsp. fresh ground pepper
2 Tbsp. low-sodium soy sauce
1 Tbsp. lime juice
1 Tbsp. olive oil
1 c. sliced onions
1 c. green pepper, cut in julienne strips
1 c. diced tomatoes (optional)
1/2 c. salsa (optional)
1/2 c. nonfat sour cream (optional)
6 to 8 soft tortillas

In small mixing bowl, mix Italian dressing, red pepper flakes, pepper sauce, salt, pepper, soy sauce and lime juice. Add chicken and marinate for 1 hour, unrefrigerated or 3 hours, refrigerated. In large frying pan, heat oil then add onions and peppers; stir-fry until onions are translucent. Broil chicken until done, saving leftover marinade. Cut chicken into 1-inch strips and add to pan with onions and peppers along with leftover marinade. Stir-fry for 1 minute, mixing well. Then fill tortilla with stir-fry and other optional ingredients. Very tasty low-fat recipe. This is a real treat. Serves 4.

Hint: Nonfat sour cream tastes like regular sour cream when used in this recipe.