All I can say is yum!
This recipe is so light and delicious; perfect for any day of the week!
MIX 1/4 cup dressing and cumin in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
ADD remaining dressing to large nonstick skillet. Stir in peppers and onions; cook on medium heat 6 to 8 min. or until crisp-tender. Transfer to bowl; cover to keep warm.
COOK chicken and marinade in skillet 8 to 10 min. or until chicken is done, stirring frequently. Add cooked vegetables; cook 2 min. or until heated through, stirring occasionally.
SPOON chicken mixture onto lettuce leaves; top with cheese. Roll up.
Prepare using green peppers.
Top chicken filling with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, or BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream before rolling up.
HOW TO EASILY CUT CHICKEN
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.