Wash chicken and cup into strips. Place in heavy plastic bag or container. Pour Italian dressing over chicken and seal bag tightly. Refrigerate for six hours or overnight, turning bag occasionally. To prepare filling, drain chicken. Heat oil in 12" frying pan over medium-high heat. Add chicken and stir-fry about 3 minutes or until chicken turns light in color. Stir in vegetables and continue to stir-fry about 3 minutes longer or until vegetables are heated and crisp-tender. Add seasonings and lemon juice. Warm tortillas according to package directions. Place hot asparagus-chicken mixture in center of tortilla and roll. Serve immediately.

Recipe Courtesy of The Canned Vegetable Council.