Chicken Ranch Fajitas

Ingredients:

• 12 ounces skinless, boneless chicken breast strips for stir-frying
• 1/2 teaspoon chili powder
• 1/4 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 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
• Salsa as desired
• 1/3 cup reduced-fat ‘ cheddar cheese

Directions:

• 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.  You can also bake the chicken and then cut it up.  I did this and then just added the seasonings (forgot to add them beforehand) and then heated with the sweet pepper in the skillet for a few minutes.
• Divide chicken and pepper mixture between warmed tortillas (trusty microwave). Top with Salsa and cheese. Roll up; cut in half OR eat like a taco/fajita.