This light and tasty dish is just in time for spring. Courtesy of Kraft® foods.
- 6 Tbsp. Italian reduced fat dressing, divided
- 1/4 tsp. ground cumin
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 cups sliced red or green peppers
- 1 cup sliced onions
- 1 cup reduced fat Cheddar cheese
- 8 large iceberg lettuce leaves
Mix 4 tablespoons of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate. Add remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm. Add chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally. Spoon chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.