Spicy Ranch Chicken Wraps:

2 tsp chili powder
2 tsp. vegetable oil
1 ½ tsp ground cumin
½ tsp salt
1 ¼ lb skinned, boned chicken breasts cut into ½” strips
½ low-fat butter milk
¼ c. light mayonnaise
2 jalapeno peppers, seeded & diced or 1 can
2 tbsp fresh lime juice
2 Tbsp minced fresh parsley
2 garlic cloves, crushed
4-8” fat-free flour tortillas
3 c chopped romaine lettuce
1 1//3 c shopped seeded tomato

Combine first 5 ingredients in a heavy-duty zip-top bag. Add chicken, seal & shake to coat. Remove chicken from bag. Combine the buttermilk & the next 5 ingredients (buttermilk through garlic) in a small bowl, & stir well with a whisk. Place a large skillet over med-high heat until hot. Add chicken, & sauté 2 min. or until chicken is done. Add the buttermilk mixture; cover & cook 1 min. Remove from heat. Warm tortillas according to package directions. Spoon about ¾ c chicken mixture onto each tortillas & top each with ¾ c chopped lettuce & 1/3 c chopped tomatoes. Roll up wrap. Serves 4.

2 tsp chili powder
2 tsp. vegetable oil
1 ½ tsp ground cumin
½ tsp salt
1 ¼ lb skinned, boned chicken breasts cut into ½” strips
½ low-fat butter milk
¼ c. light mayonnaise
2 jalapeno peppers, seeded & diced or 1 can
2 tbsp fresh lime juice
2 Tbsp minced fresh parsley
2 garlic cloves, crushed
4-8” fat-free flour tortillas
3 c chopped romaine lettuce
1 1//3 c shopped seeded tomato

Combine first 5 ingredients in a heavy-duty zip-top bag. Add chicken, seal & shake to coat. Remove chicken from bag. Combine the buttermilk & the next 5 ingredients (buttermilk through garlic) in a small bowl, & stir well with a whisk. Place a large skillet over med-high heat until hot. Add chicken, & sauté 2 min. or until chicken is done. Add the buttermilk mixture; cover & cook 1 min. Remove from heat. Warm tortillas according to package directions. Spoon about ¾ c chicken mixture onto each tortillas & top each with ¾ c chopped lettuce & 1/3 c chopped tomatoes. Roll up wrap. Serves 4.