Fajita-Ranch Chicken Wraps
(from abigail12083’s recipe box)
Substitute jarred salsa, regular shredded cheese, etc.
Source: BHG
Prep time: 5 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Mexican, chicken, dinner
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
-
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.
-
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
-
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.