|1||pound||chicken breast halves, boneless and skinless||cut in strips|
|3/4||cup||salad dressing, creamy ranch||reduced fat*|
Heat oven to 350 F.
Wrap tortillas in foil.
Heat in oven for 10-15 minutes or until warm.
Coat large nonstick skillet with cooking spray.
Place skillet over medium-high heat.
Add chicken, onion and garlic; sauté until chicken is no longer pink in center, 4-6 minutes.
Stir in Worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas.
Top each with lettuce and tomato.
Drizzle each with 2-3 tbsp dressing.
Roll up the tortillas and serve.
First published: 1996-01-27 last updated: 2014-08-23
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