Fajita-Ranch Chicken Wraps
ounces skinless, boneless chicken breast strips for stir-frying
teaspoon chili powder
teaspoon garlic powder
Nonstick cooking spray
small red, yellow, or green sweet pepper, seeded and cut into thin strips
tablespoons bottled reduced-calorie ranch salad dressing
whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
cup Easy Fresh Salsa*
cup reduced-fat shredded cheddar cheese
- 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.
- Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.
From the Test Kitchen
*To warm tortillas:
Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
seeded and chopped tomatoes
cup chopped yellow or green sweet pepper
teaspoons snipped fresh cilantro
teaspoon minced garlic
Dash black pepper
Few drops bottled hot pepper sauce
- 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)
- Per serving:
- 224 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 59 mg chol.,
- 316 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet