Spicy Ranch Chicken Wraps
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
Recipe
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.
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.
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.
362 cal., 7.9g fat, 38.7g pro, 32.9g carb., 87mg chol., 724mg sod.
Source:
"Cooking Light-6/00"
* Exported from MasterCook *
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