crazycook
04-27-2001, 01:49 PM
I also posted this on another BB because we enjoyed it that much! http://www.cookinglight.com/bbs/smile.gif
I made this for dinner last night and we thoroughly enjoyed it. It's a quick, easy, fairly inexpensive, extremely flavourful dish. I've included the recipe as well as the slight changes that I made to the recipe. For anyone on WW, the point total is 7 points. Hope you enjoy it as much as we did. http://www.cookinglight.com/bbs/smile.gif
Spicy Ranch Chicken Wraps
2 teaspoons chili powder
2 teaspoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt (I upped this to 1 teaspoon)
1 1/4 pounds skinned, boned chicken breast, cut into 1/2-inch strips
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, finely minced (I used 3 large sized cloves)
4 (8-inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato
1. Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. [I used the zip-lock bag that the tortillas came in.] Add chicken; seal and shake to coat. [It was more like mush the chicken into the spice mixture--I just kept rubbing the bagged chicken between both hands until all the pieces were coated.] Remove chicken from bag. [I kept the chicken in the bag until I was ready to cook it, then just dumped it into the pan.] Combine the buttermilk and next 5 ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.
2. Place a large nonstick skillet over medium-high heat until hot. [I sprayed a light coating of oil in the pan.] Add chicken, and saute 2 minutes or until chicken is done. [definitely more than 2 minutes--I cooked the chicken until there was very little juices left in the pan.] Add the buttermilk mixture, cover and cook 1 minute. [ I did not cover the pan and cooked the mixture until the chicken had absorbed most of the liquid and was lightly coated with it.] Remove from heat.
3. Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3 cup chopped tomatoes. [ I just let each of my children help themselves to whatever toppings they like--I had chopped up some green and red pepper, green onions, shredded low fat Monterey Jack cheese and No fat sour cream.] Roll up wrap. Yield: 4 servings (serving size: 1 wrap) [ Both of my children had 2 tortillas wraps each, I had one, and one to make for lunch tomorrow-- we did not use as much chicken per wrap as called for.] We had a tossed salad with the wrap. Counts below are for the recipe as presented by CookingLight. They do not include the added toppings mentioned above.
Calories: 362 (20% from fat)
Fat: 7.9g (sat 1.8g, mono 2.2g, poly 3.2g)
Protein: 38.7g
Carb: 32.9g
Fiber: 2.9g
Chol 87mg
Enjoy! http://www.cookinglight.com/bbs/smile.gif
I made this for dinner last night and we thoroughly enjoyed it. It's a quick, easy, fairly inexpensive, extremely flavourful dish. I've included the recipe as well as the slight changes that I made to the recipe. For anyone on WW, the point total is 7 points. Hope you enjoy it as much as we did. http://www.cookinglight.com/bbs/smile.gif
Spicy Ranch Chicken Wraps
2 teaspoons chili powder
2 teaspoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt (I upped this to 1 teaspoon)
1 1/4 pounds skinned, boned chicken breast, cut into 1/2-inch strips
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, finely minced (I used 3 large sized cloves)
4 (8-inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato
1. Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. [I used the zip-lock bag that the tortillas came in.] Add chicken; seal and shake to coat. [It was more like mush the chicken into the spice mixture--I just kept rubbing the bagged chicken between both hands until all the pieces were coated.] Remove chicken from bag. [I kept the chicken in the bag until I was ready to cook it, then just dumped it into the pan.] Combine the buttermilk and next 5 ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.
2. Place a large nonstick skillet over medium-high heat until hot. [I sprayed a light coating of oil in the pan.] Add chicken, and saute 2 minutes or until chicken is done. [definitely more than 2 minutes--I cooked the chicken until there was very little juices left in the pan.] Add the buttermilk mixture, cover and cook 1 minute. [ I did not cover the pan and cooked the mixture until the chicken had absorbed most of the liquid and was lightly coated with it.] Remove from heat.
3. Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3 cup chopped tomatoes. [ I just let each of my children help themselves to whatever toppings they like--I had chopped up some green and red pepper, green onions, shredded low fat Monterey Jack cheese and No fat sour cream.] Roll up wrap. Yield: 4 servings (serving size: 1 wrap) [ Both of my children had 2 tortillas wraps each, I had one, and one to make for lunch tomorrow-- we did not use as much chicken per wrap as called for.] We had a tossed salad with the wrap. Counts below are for the recipe as presented by CookingLight. They do not include the added toppings mentioned above.
Calories: 362 (20% from fat)
Fat: 7.9g (sat 1.8g, mono 2.2g, poly 3.2g)
Protein: 38.7g
Carb: 32.9g
Fiber: 2.9g
Chol 87mg
Enjoy! http://www.cookinglight.com/bbs/smile.gif