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    Servings: Not specified

    Directions

    MIX 1/4 cup 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.

    Ingredients
    • 6 Tbsp. KRAFT Light House Italian Reduced Fat Dressing, divided
    • 1/4 tsp. ground cumin
    • 1 lb. boneless skinless chicken breasts, cut into strips
    • 2 cups sliced red or green peppers
    • 1 cup sliced onions
    • 1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
    • 8 large iceberg lettuce leaves

    Parsed from recipe text (no separate ingredient records).