Chicken Tortilla Wraps
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 |
flour tortillas
|
* |
|
1 | pound |
chicken breast halves, boneless, skinless
cut in strips |
|
1 | medium |
onions
sliced |
|
1 | clove |
garlic
finely chopped |
|
2 | tablespoons |
worcestershire sauce
|
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
ground |
* |
2 | cups |
lettuce
shredded |
|
1 | medium |
tomatoes
chopped |
|
¾ | cup |
salad dressing, creamy ranch
reduced fat |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
flour tortillas
|
*
|
453.6 | g |
chicken breast halves, boneless, skinless
cut in strips |
|
1 | medium |
onions
sliced |
|
1 | clove |
garlic
finely chopped |
|
30 | ml |
worcestershire sauce
|
|
1.3 | ml |
salt
|
|
1.3 | ml |
black pepper
ground |
*
|
473 | ml |
lettuce
shredded |
|
1 | medium |
tomatoes
chopped |
|
177 | ml |
salad dressing, creamy ranch
reduced fat |
*
|
Directions
Heat oven to 350℉ (180℃).
Wrap tortillas in foil.
Heat in oven for 10 to 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 to 6 minutes.
Stir in Worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas.
Top each with lettuce and tomato.
Drizzle each with 2 to 3 tbsp dressing.
Roll up the tortillas and serve.