Spicy Ranch Chicken Wraps

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 20%
  • Fat: 7.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 3.2g
  • Protein: 38.7g
  • Carbohydrate: 32.9g
  • Fiber: 2.9g
  • Cholesterol: 87mg
  • Iron: 3.4mg
  • Sodium: 724mg
  • Calcium: 84mg


  • 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


  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 sauté 2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1 minute. Remove from heat.
  3. 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.
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