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Spicy Ranch Chicken Wraps

Source of Recipe

Cooking Light, June/2000, pg. 130


List of Ingredients

2 tsp chili powder
2 tsp oil
1 1/2 tsp cumin
1/2 tsp salt
1 1/4 lbs boneless skinless chicken breast, cut into 1/2" strips
1/2 cup lowfat buttermilk
1/4 cup light mayonnaise
2 tbsp minced fresh parsley
2 tbsp fresh lime juice
2 jalapeno peppers, seeded & diced
2 cloves garlic, crushed
4 nonfat flour tortillas (8") warmed
3 cups romaine lettuce, chopped
1 1/2 cups tomato, seeded and chopped


Recipe

Mix the first 4 ingredients in a heavy Ziploc bag. Add chicken, seal & shake to coat. Remove chicken from bag. Combine buttermilk, & next 5 ingredients in a small bowl& stir well with whisk.

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

Spoon about 3/4 cup chicken mixture onto each tortilla & top each serving with 3/4 cup lettuce & 1/3 cup tomatoes. Makes 4 wraps.


Per Wrap: 362 calories, 7.9 gr fat, 38.7 gr protein, 32.9 gr carbohydrate, 2.9 gr fiber, 87 mg cholesterol, 3.4 mg iron, 724 mg sodium, 84 mg calcium