12 ounces skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed
1/3 cup reduced-fat shredded cheddar cheese
Instructions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.
Divide chicken and pepper mixture between warmed tortillas. Top with cheese. Roll up; cut in half.
Note- To warm tortillas- Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
Originally Submitted
12/27/2011
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