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Fajita-Ranch Chicken Wraps

Fajita-Ranch Chicken Wraps
Makes: 4 servings
Start to Finish: 20 mins
  • make this recipe
  • user reviews (13)
Fajita-Ranch Chicken Wraps
Ingredients
  • 12
    ounces skinless, boneless chicken breast strips for stir-frying
  • 1/2
    teaspoon chili powder
  • 1/4
    teaspoon garlic powder
  • Nonstick cooking spray
  • 1
    small red, yellow, or green sweet pepper, seeded and cut into thin strips
  • 2
    tablespoons bottled reduced-calorie ranch salad dressing
  • 2
    whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
  • 1/2
    cup Easy Fresh Salsa*
  • 1/3
    cup reduced-fat shredded cheddar cheese
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
Prep: 10 mins
Ingredients
  • 2
    seeded and chopped tomatoes
  • 1/4
    cup finely chopped red onion
  • 1/4
    cup chopped yellow or green sweet pepper
  • 2 - 3
    teaspoons snipped fresh cilantro
  • 1/2
    teaspoon minced garlic
  • 1/8
    teaspoon salt
  • Dash black pepper
  • Few drops bottled 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
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Reviews (13)
4733468957
justruby2 wrote:

This recipe is quick, easy and delicious. It's a keeper.

3/14/2012 07:06:58 PM Report Abuse
megan_kalina wrote:

My family loved this. I recommend it!

1/18/2012 09:18:42 PM Report Abuse
anonymous wrote:

I agree that the low calorie count is misleading. Half of one tortilla with a small amount of filling is not enough. And to eat both fajitas puts you in the 900 calorie range. One flour tortilla (small) is 120 calories, maybe substitute a corn tortilla at less than 50 calories and now you can eat a full fajita for around 300 calories. Of course, you'd have to call it an enchilada or taco instead of a fajita, but it would still be a better choice.

1/4/2012 10:17:32 AM Report Abuse
lovsmith wrote:

How on earth can Jenny10 call this a "fat" recipe? Two tablespoons of ranch dressing and 1/3 cup of low-fat cheddar? We found this fast and inexpensive as stated, and GOOD. I added onions and lots of the cilantro which we love!!

1/3/2012 02:11:35 PM Report Abuse
meggoertz1 wrote:

This recipe is very misleading. The recipe calls for 2 tortillas and the servings are 4. In other words, the serving size is HALF of one fajita? Well of course that is going to be low-fat and low-cal. Who eats only half of 1 fajita as a meal?

1/3/2012 11:37:12 AM Report Abuse
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