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Fajita-Ranch Chicken Wraps

Makes: 4 servings
Start to Finish 20 mins
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*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
  • 1/4 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

1. 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,
  • cal. (kcal) 224,
  • Fat, total (g) 7,
  • chol. (mg) 59,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • fiber (g) 1,
  • pro. (g) 25,
  • 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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