Skip to main content
coupon codes
Best Meals 



Send a Meal Blog

Saturday, June 04 2011
ounces skinless, boneless chicken breast strips for stir-frying
teaspoon chili powder
teaspoon garlic powder
Nonstick cooking spray
small red, yellow, or green sweet pepper, seeded and cut into thin strips
tablespoons bottled reduced-calorie ranch salad dressing
10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
cup Easy Fresh Salsa*
cup reduced-fat shredded cheddar cheese

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 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, 1/2 teaspoon minced garlic, 1/8 teaspoon salt, a dash of 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.

nutrition facts
Servings Per Recipe 4 servings Calories224 Total Fat (g)7 Saturated Fat (g)2, Cholesterol (mg)59, Sodium (mg)316, Carbohydrate (g)15, Fiber (g)1, Protein (g)25, Starch (d.e.)1, Very Lean Meat (d.e.)3, Fat (d.e.)1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:33 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.