In heavy plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid. Heat a 12-inch nonstick skillet over medium-high heat; stir-fry pork and onion slices for 5 minutes. Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat. Serve in warm tortillas. Yield: 4 servings.

8g. Sodium: 315mg. Protein: 26 g.

Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org