Ingredients:

12 oz. skinless, boneless chicken breast strips for stir-frying

1/2 tsp. garlic powder

Nonstick cooking spray

1 sm. red, yellow, or green sweet pepper, seeded & cut into thin strips

2 tbsp. bottled, reduced-calorie ranch salad dressing

1/2 c. salsa

1/3 c. reduced-fat shredded cheddar cheese

2-10″ whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*

Directions:

Sprinkle chicken strips w/ chili powder & garlic powder.  Coat med. nonstick skillet w/ nonstick spray; ehat over med.-high heat.  Cook chicken & sweet pepper strips in hot skillet over med. heat for 4-6 min. or til chicken is no longer pink & pepper strips are tender.  Drain if necessary.  Toss w/ salad dressing. Divide chicken & pepper mixture between warmed tortillas.  Top w/ fresh salsa & cheese.  Roll up; cut in 1/2.

*  To warm tortillas:  wrap tortillas tightly in foil.  Heat in 350 deg. f. oven about 10 min. or til heated thru.

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