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Spicy Ranch Chicken Wraps

Recipe Introduction


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