Chicken Fajitas on the Grill

Two 2 lb. pkgs. boneless chicken breasts, cut in 1/4-in. thick slices

2/3 C.  bottled Italian dressing

2 green peppers, sliced

1 red or yellow pepper, sliced

2 onions, sliced

vegetable oil

Sixteen 6" to 8" flour tortillas

Toss chicken slices with Italian dressing and refrigerate for not more than a few hours. The chicken can be cut up a day in advance.

Preheat grill, keeping coals at medium heat. Place a large, heavy skillet on the grill (the handle must be able to withstand heat). To prepare, drizzle some oil in the pan and smooth around with a spatula. Add enough peppers and onions for several servings and cook briefly, stirring constantly. Add chicken slices for several servings and cook through, stirring often.

Using tongs, place chicken, peppers and onions in each flour tortilla. Serve immediately with the same condiments as the Make-Your-Own Tacos (sour cream, guacamole, pico de gallo salsa, chopped onions, shredded cheese and shredded lettuce).

Homemade marinade variation: For a crowd, a bottled marinade shortens the kitchen preparation time. But if the cook is a from-scratch purist, here's a marinade suited to this amount of chicken fajitas. Combine 1/2 cup lime juice, 3 to 5 minced garlic cloves, 1/4 cup vegetable oil and several grinds of black pepper.