Fajita-Ranch Chicken Wraps

By EdieK

Ingredients

• Ingredients
• 12 ounces skinless, boneless chicken breast strips for stir-frying
• 1/2 teaspoonchili powder
• 1/4 teaspoongarlic powder
• Nonstick cooking spray
• 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
• 2 tablespoonsbottled reduced-calorie ranch salad dressing
• 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
• 1/2 cupEasy Fresh Salsa*
• 1/3 cupreduced-fat shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

Directions

1. Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

2. Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

From the Test Kitchen•Note *To warm tortillas:Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.



Fresh Salsa

Ingredients

2 seeded and chopped tomatoes

1/4cup finely chopped red onion

1/4 cupchopped yellow or green sweet pepper

2 - 3 teaspoonssnipped fresh cilantro

1/2 teaspoonminced garlic

1/8 teaspoonsalt


Dashblack pepper


Few dropsbottled hot pepper sauce


Directions
In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.



Nutrition Facts (Fajita-Ranch Chicken Wraps) Servings Per Recipe 4,
Calories 224,
Protein (gm) 25,
Carbohydrate (gm) 15,
Fat, total (gm) 7,
Cholesterol (mg) 59,
Saturated fat (gm) 2,
Dietary Fiber, total (gm) 1,
Sodium (mg) 316,
Starch () 1,
Very Lean Meat () 3,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet