"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spicy Ranch Chicken Wraps Recipe

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This recipe for Spicy Ranch Chicken Wraps, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Davis


2 tsp. chili powder
2 tsp. vegetable oil
1½ tsp. ground cumin
½ tsp. salt
1¼ lbs. boned chicken breast, diced
½ c. low-fat buttermilk
¼ c. mayonnaise
2 tbsp. minced fresh parsley
2 tbsp. fresh lime juice
2 jalapeño peppers, seeded and diced
2 garlic cloves, crushed
flour tortillas
lettuce and tomato

Combine the chili powder, oil, cumin and salt in a bowl, add the chicken and seal. Mix to coat the chicken well. Remove chicken from bowl. In a small bowl, combine the buttermilk, mayonnaise, parsley, lime juice, jalapeño and garlic and stir well with a whisk.

Place a large nonstick skillet over medium-high heat until hot. Add chicken, and sauté two minutes or until chicken is done. Add the buttermilk mixture; cover and cook one minute. Remove from heat.

Warm the tortillas according to the package directions. Spoon about ¾ cup of the chicken mixture onto each tortilla, and top each serving with ¾ cup of chopped lettuce and ⅓ cup of chopped tomatoes. Roll up wrap.

Personal Notes:
Personal Notes:
This was Samantha Davis's favorite dish...only with tofu chicken! Courtesy of Cooking Light.




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