Cooking for a Cause: Fajita-Ranch Chicken Wraps

Servings: 4

Cooking Time: Start to Finish: 20 mins

Enjoy a light supper with this simple meal that’s loaded with protein and veggies — you’ll feel satisfied even with smaller portions. And you’ll definitely save money over dinner at a Mexican hot spot.

Budget dinner price: $2.05 per serving

Looking for 30-minute meals? This easy chicken recipe shaves 10 minutes off that time. Quick-cooking chicken breast strips make it happen!


In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.


  • 12 ounces skinless, boneless chicken breast strips for stir-frying
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Nonstick cooking spray
  • 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
  • 2 tablespoons bottled reduced-calorie ranch salad dressing
  • 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
  • ½ cup Easy Fresh Salsa (see Note ** above)
  • 1/3 cup reduced-fat shredded cheddar cheese
  • *To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.


  • 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.
  • Divide chicken and pepper mixture between warmed tortillas.
  • Top with Easy Fresh Salsa and cheese.
  • Roll up; cut in half.
  • Enjoy!