Ingredients:
12 oz. boneless, skinless chicken breasts strips
1/2 tsp. chili powder
1/4 tsp. garlic powder
Nonstick cooking spray
1 small red, yellow or green sweet pepper, seeded and cut into thin strips
2 Tbsp. bottled reduced-calorie ranch salad dressing
2 whole wheat, tomato, jalapeno or plain flour tortillas, warmed
1/2 c. fresh salsa
1/3 c. 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 4-6 minutes or until chicken is no longer pink and the pepper strips are tender. Drain if necessary. Toss with salad dressing.
Divide chicken and pepper mixture between warmed tortillas. Top with fresh salsa and cheese. Roll up; cut up half.
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