Ingredients Jump to Instructions ↓

  1. 12 ouncesskinless, boneless chicken breast strips for stir-frying

  2. 1/2 teaspoonchili powder

  3. 1/4 teaspoongarlic powder

  4. Nonstick cooking spray

  5. 1 smallred, yellow, or green sweet pepper, seeded and cut into thin strips

  6. 2 tablespoonsbottled reduced-calorie ranch salad dressing

  7. 2 10-inchwhole wheat, tomato, jalapeño, or plain flour tortillas, warmed*

  8. 1/2 cupEasy Fresh Salsa*

  9. 1/3 cupreduced-fat shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. *To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

  4. *Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, 1/2 teaspoon minced garlic, 1/8 teaspoon salt, a dash of 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.


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