Take a photo of your lunch or dinner today. How often do you eat this each week? How is it made? Add the recipe here if you’d like.
A couple of year's ago I found a recipe called Spicy Ranch Chicken Fajitas in my Cooking Light magazine. I love to try new foods, as does my husband, so we gave it a try. All I can say is that every week since I have asked Baker what would he like to see on the menu this week and his answer is always Spicy Ranch Chicken Fajitas. I usually give in and make it about once a month, and that also happens to be today. Here are some photos and the recipe.
And now for the recipe:
Spicy Ranch Chicken Wraps
2 teaspoons chili powder
2 teaspoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
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, crushed
4 (8-inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato
I add cheese to the top of mine instead of lettuce and tomato
1. Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. Add chicken; seal and shake to coat. Remove chicken from bag. 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. Add chicken, and sauté 2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1 minute. 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. Roll up wrap. Yield: 4 servings (serving size: 1 wrap)
CALORIES 362(20% from fat); FAT 7.9g (sat 1.8g,mono 2.2g,poly 3.2g); PROTEIN 38.7g; CHOLESTEROL 87mg; CALCIUM 84mg; SODIUM 724mg; FIBER 2.9g; IRON 3.4mg; CARBOHYDRATE 32.9g Cooking Light, JUNE 2000