Spicy Ranch Chicken Tortillas

[Toni69]

2 tsp chili powder
2 tsp canola oil or use pam
1 1/2 tsp ground cumin
1/2 tsp salt
1 1/4 lb skinless, boneless chicken breast, cut into strips
1/2 cup low-fat buttermilk
1/4 cup light or fat free mayo
2 tbs minced fresh parsley
2 tbs fresh lime juice
2 jalapeno peppers, diced and seeded
2 crushed garlic cloves
4 (8inch) flour tortillas
3 cups romaine lettuce leaves, torn
chopped tomato

Combine 1st 4 ingredients in a ziploc, add chicken, seal and shake to coat. Remove chicken. Combine buttermilk and next 5 ingredients and whisk well.

Place a large, deep, non-stick skillet over med-high heat until hot. Add oil or spray with pam and cook chicken for 2-3 minutes. Add buttermilk mix, cover and cook 1-2 min, then remove from heat.

Warm tortillas and spoon about 3/4 cup chicken mix in ea tortilla and top with lettuce and tomato.
4 servings
1 wrap = about 360cal, 33g carbs, 8g fat, 39g protein
again..numbers will be different if you use fat free mayo and reduced fat or full fat buttermilk.

[JMC]

Made these last night with my girlfriend! They were awesome!!! Didn't quite measure out the chili powder and the jalapenos were no joke for some reason...don't think I seeded them all the way so it was a little HOT...but otherwise...good shit.

[Toni69]

Cool, glad you enjoyed them!

[Toni69]

1 tsp paprika
1/4 tsp black pepper
1 lb skinless, boneless chicken breast tenders
2 tsp olive oil, divided
2 tsp bottled minced garlic
1/4 cup sliced green olives
2 (10oz cans) diced tomatoes and green chilis, undrained
1/4 cup chopped prosciutto
2 tbs fresh chopped parsley
crushed red pepper (optional)

Combine paprika and pepper and sprinkle over chicken. Heat oil in large, nonstick pan over med-high heat and add chicken. Cook 4 min. Add garlic and cook 30 seconds longer. Dont burn the garlic! Turn chicken over and add tomatoes and olives and bring to boil.

Reduce heat and simmer 6 min.

Remove chicken from pan and increase heat to med-high again. Cook sauce 2 min., stir occasionally. Sprinkle with prosciutto and parsley. Serve over chicken.

4 servings:
3oz chicken plus 1/2 cup sauce = 264 cal, 9gfat, 36g prot, 8g carb

[Grond Al-Ghoul]

1 tsp paprika
1/4 tsp black pepper
1 lb skinless, boneless chicken breast tenders
2 tsp olive oil, divided
2 tsp bottled minced garlic
1/4 cup sliced green olives
2 (10oz cans) diced tomatoes and green chilis, undrained
1/4 cup chopped prosciutto
2 tbs fresh chopped parsley
crushed red pepper (optional)

Combine paprika and pepper and sprinkle over chicken. Heat oil in large, nonstick pan over med-high heat and add chicken. Cook 4 min. Add garlic and cook 30 seconds longer. Dont burn the garlic! Turn chicken over and add tomatoes and olives and bring to boil.

Reduce heat and simmer 6 min.

Remove chicken from pan and increase heat to med-high again. Cook sauce 2 min., stir occasionally. Sprinkle with prosciutto and parsley. Serve over chicken.

4 servings:
3oz chicken plus 1/2 cup sauce = 264 cal, 9gfat, 36g prot, 8g carb


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