Fajita-Ranch Chicken Wraps
- 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.
- 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