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 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
1/2 cup Easy Fresh Salsa**
1/3 cup reduced-fat shredded cheddar cheese
for Easy Fresh Salsa:
2 medium tomatoes, seeded and chopped
1/4 cup red onion, finely chopped
1/4 cup yellow or green sweet pepper, chopped
2-3 teaspoons fresh cilantro, snipped
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 dash black pepper
a few drops hot pepper sauce (optional)
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 Easy Fresh Salsa and cheese.
Roll up; cut in half.
*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.
**Easy Fresh Salsa: In a medium bowl combine tomatoes, onion, sweet 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.