Categories: Mexican

Ingredients

• 6 ounces skinless, boneless chicken breast strips for stir-frying
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• Nonstick cooking spray
• 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
• 1 tablespoons bottled reduced-calorie ranch salad dressing
• 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
• 1/4 cup Easy Fresh Salsa*
• 1/4 cup reduced-fat shredded cheddar cheese

Directions

1. Sprinkle chicken strips with chili powder and garlic powder.

2. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat.

3. 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.

4. Toss with salad dressing.

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

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