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Here's a great chicken recipe from
Better Homes and Gardens:
Fajita-Ranch Chicken Wraps
Serves 4
12 ounces
skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon
chili powder
1/4 teaspoon
garlic powder
Nonstick cooking spray
1 small
red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons
bottled reduced-calorie ranch salad dressing
2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
1/2 cup
Easy Fresh Salsa*
1/3
cup
reduced-fat shredded cheddar cheese
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
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
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.
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