Spicy Ranch Chicken Wraps

recipe

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 362
Caloriesfromfat 20 %
Fat 7.9 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 3.2 g
Protein 38.7 g
Carbohydrate 32.9 g
Fiber 2.9 g
Cholesterol 87 mg
Iron 3.4 mg
Sodium 724 mg
Calcium 84 mg

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 garlic cloves, crushed
4 (8-inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato

Preparation

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 sauté 2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1 minute. Remove from heat.

Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3 cup chopped tomatoes. Roll up wrap.

June 2000
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