Tuesday, December 9, 2008

Spicy Ranch Chicken Wraps

I used to make this recipe ALL the time, and pulled it out last week for who knows what reason... now I remember why I used to make it all the time. So delicious!

2 t. chili powder
2 t. vegetable oil
1 1/2 t ground cumin
1/2 t salt
1 1/4 lb chicken breast cut into 1/2 in strips
1/2 c low-fat buttermilk
1/4 c light mayonnaise
2 T minced fresh parsley
2 T fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 flour tortillas
3 c chopped romaine lettuce
1 1/3 cup chopped tomato

1. Combine the first 4 ingredients in a heavy-duty zip top bag. Add chicken, seal and shake to coat.
2. Combine buttermilk and next 5 ingredients (to garlic) in a small bowl and stir well.
3. Place a large nonstick skillet over medium high heat until hot. Add chicken and saute 2 min, or until chicken is done.
4. Add buttermilk mixture, cover and cook 1 minute. Remove from heat.
5. Serve chicken in tortillas topped with lettuce and tomatoes.
(I also add shredded cheese, and sometimes leave out the veggies, depends on what I have on hand!)

Also, this makes 4 "wraps" but there is A LOT of sauce at the end, I think you could just add more chicken to the same amount of other stuff and be fine.

1 comment:

SusieK said...

This was great. Low fat to start with but I occasionally use the chicken mixture and wrap it in large lettuce leaves instead of tortillas. Also works well with leftover pork, just stir into sauce and add cumin and chili powder to taste.