Fajita-Ranch Chicken Wraps

From my.hearthealthyonline.com

• 12 oz. skinless, boneless chicken breast strips for stir-frying
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• Nonstick cooking spray
• 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
• 2 Tbsp. bottled reduced-calorie ranch salad dressing
• 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
• 1/2 C. fresh salsa
• 1/3 C. reduced-fat shredded cheddar cheese

Preparing the stiry fry

Cut chicken and bell pepper into strips.

Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary.

Toss with salad dressing.

Building the wraps

Divide chicken and pepper mixture between warmed tortillas. Top with salsa and cheese. Roll up; cut in half.

Note: To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.