Chicken Tortillas
INGREDIENTS:
4 Fat free flour tortillas
1 lb Boneless skinless chicken
-breast halves, cut in thin
-strips
1 md Onion; sliced
1 sm Clove garlic; finely chopped
2 tb Worcestershire sauce
1/4 ts Salt
1/4 ts Ground black pepper
2 c Shredded lettuce
1 md Tomato; chopped
3/4 c Reduced fat Ranch-style
-dressing
4 Fat free flour tortillas
1 lb Boneless skinless chicken
-breast halves, cut in thin
-strips
1 md Onion; sliced
1 sm Clove garlic; finely chopped
2 tb Worcestershire sauce
1/4 ts Salt
1/4 ts Ground black pepper
2 c Shredded lettuce
1 md Tomato; chopped
3/4 c Reduced fat Ranch-style
-dressing
Heat oven to 350?.
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; saute 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.
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; saute 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.