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    Spicy Ranch Chicken Wraps

    Source: Cooking Light-6/00


    List of Ingredients


    • 2 teaspoons chili powder
    • 2 teaspoons vegetable oil
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon salt
    • 1 1/4 pounds skinned, boned chicken breast, cut into 1/2-inch strips
    • 1/2 cup low-fat buttermilk
    • 1/4 cup light mayonnaise
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons fresh lime juice
    • 2 jalapeno peppers, seeded and diced
    • 2 cloves garlic, crushed
    • 4 (8-inch) fat-free flour tortillas
    • 3 cups chopped roamine lettuce
    • 1 1/3 cups chopped seeded tomato


    Instructions


    1. Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. Add chicken; seal and shake to coat. Remove chicken from bag. Combine the buttermilk and next 5 ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.

    2. Place a large nonstick skillet over medium-high heat until hot. Add chicken, and saute 2 minutes or until chicken is done. Add buttermilk mixture; cover and cook 1 minute. Remove from heat.

    3. Warm tortillas according to package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup lettuce and 1/3 cup tomatoes. Roll up wrap.

    4. Servings: 4

    5. serving size: 1 wrap. 362 cal., 7.9g fat, 38.7g pro, 32.9g carb., 87mg chol., 724mg sod.


    Final Comments


    Serving Ideas: Spicy Black Beans

 

 

 


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