2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed
1/2 cup Easy Fresh Salsa (see below)
1/3 cup reduced-fat shredded cheddar cheese
Instructions
1. 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.
2. Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.
Fresh Salsa for Fajita Wraps above
Ingredients
2 seeded and chopped tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped yellow or green sweet pepper
2 3 teaspoons snipped fresh cilantro
1/2 teaspoon minced garlic
1/8 teaspoon salt
Dash black pepper
Few drops bottled hot pepper sauce
Directions
In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.
Originally Submitted
11/23/2012
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