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Spicy Ranch Chicken Wrap
Cooking Light

Ingredients: (serves 4)

• 2 tsp. chili powder
• 2 tsp. vegetable oil
• 1½ tsp. cumin
• ½ tsp. salt
• 1¼ lb. skinned, boneless chicken breasts
• ½ c. low-fat buttermilk
• ½ c. lite mayonnaise
• 2 Tbsp. parsley, minced
• 2 Tbsp. fresh lime juice
• 2 jalapeno peppers, seeded & diced
• 2 garlic cloves, crushed
• 4 (8-oz.) fat-free flour tortillas
• 3 c. romaine lettuce, chopped
• 1 1/3 c. chopped tomatoes, seeded

Directions:
1. Cut chicken into ½-in. strips. Combine 1st 4 ingredients in heavy-duty ziploc bag. Add chicken; seal and shake to coat. Remove chicken from bag. In a small bowl, whisk buttermilk, mayo, parsley, lime juice, peppers & garlic.
2. In large non-stick skillet over med-high heat, add chicken and sauté 2 min. or until done. Add buttermilk mixture; cover and cook 1 min. Remove from heat.
3. Warm tortillas according to pkg. directions. Spoon ¾ cup chicken mixture onto each tortilla and top with ¾ cup chopped lettuce and 1/3 cup tomatoes. Roll up wrap.