I keep trying to write about dinner tonight, and for some reason the words are escaping me. So, rather than bore you with nonsensical ramblings, I'll keep it short and sweet tonight.
I made Ranch Chicken Wraps for dinner tonight. It's a variation of a Cooking Light recipe that I've made many times in the past. It's quick and easy, and you can adjust the seasonings according to your preference. I tend to go a little lighter on the chili powder since my preference is that My Boys will eat it as well. That didn't really happen tonight, they both opted for the a filling of cheese in their tortillas and turned their noses up at the chicken. Oh well, it was not all lost since My Husband told me I did a "fantastic" job on dinner tonight. I'll take that compliment!
Ranch Chicken Wraps
Adapted from: Cooking Light
1 teaspoon chili powder (go for 2 if you want more kick)
2 teaspoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts (cut into thin, bite-size pieces)
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon parlsey flakes (or 2 tablespoons freshly chopped parsley)
2 tablespoons lime juice
2 cloves garlic, minced
buritto sized flour tortillas (whole wheat can be used as well)
reduced fat sour cream
Combine chili powder through salt in a large ziploc bag. Add the chicken and shake and move around chicken until thoroughly covered in the seasoning. Heat a large non-stick skillet over medium-high heat, and spray with cooking spray. Add chicken and cook for about 3-4 minutes or until done.
Combine buttermilk through lime juice in a bowl and whisk together. Add to chicken in non-stick pan and allow to cook for about 1-2 minutes. If you prefer less sauce, allow it to cook down for a few minutes longer.
Remove chicken from heat and build your wrap using the remaining ingredients, tortillas through salsa.