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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 yogurtCombine 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; saut? 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.

Turkey wraps with chipotle mayonnaise
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Redneck chimichanga
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Pesto tuna wraps
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Puff pastry calzone
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Pecos pitas with pistachios
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Oriental chicken wraps
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Fajitas
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Grilled kielbasa in a flour tortilla
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Asian pork wraps
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Blt and guacamole wraps
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TAG: guacamole, ,

Cajun chicken and pepper wraps
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Chili dog wraps
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Chili rice wraps
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Chorizo potato tacos
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TAG: chorizo, potato, optional, chile, tortilla, microwave, ,

Confetti philly steak wraps
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Deli chicken wraps
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TAG: chicken, tortilla, mustard, ,