Recipes

SPICY RANCH CHICKEN WRAP

CALORIES: 268

SERVES 4

 

2 CUPS DICED CHICKEN

1 TEASPOON MINCED GARLIC

¼ TEASPOON GROUND RED HOT PEPPER

⅛ TEASPOON GROUND CUMIN

½ CUP FLOUR

¾ CUP CHICKEN BROTH

½ CUP FAT-FREE MILK

2 TABLESPOONS LOW-FAT SOUR CREAM

SALT AND PEPPER TO TASTE

4 6-INCH CORN TORTILLAS

½ CUP LIGHT RANCH DRESSING

 

1. Mix chicken, garlic, hot pepper, and cumin in a saucepan over medium heat. Cook for 15 minutes until chicken is no longer pink.

2. Stir in flour, chicken broth, milk, sour cream, and salt and pepper, mixing occasionally.

3. Heat oven to 350°F. Warm tortillas in the oven.

4. Wrap chicken mixture in warmed tortillas. Drizzle ranch dressing over tortillas and serve.

 

PER SERVING: Fat: 11 g Protein: 24 g Carbohydrates: 17 g Sugar: 4 g

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