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Ingredientes
- 4 x boneless skinless chicken breasts
- 1 tsp dry Mexican seasoning
- 6 x flour tortillas - (12" dia)
- 2 c. shredded Monterey Jack cheese with peppers - (8 ounce)
- 1 x purple onion minced
- 3 x plum tomatoes minced
- 3/4 c. Ranch-style dressing
Direcciones
- Cut each chicken breast into 6 strips, and toss with Mexican seasoning. Saute/fry chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 min or possibly till done. Remove from skillet. Wipe skillet clean.
- Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 c. cheese; cook over medium-high heat 2 min or possibly till cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 107 | 55% |
| Total Fat 11.9g | 15% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 51mg | 17% |
| Sodium 227mg | 9% |
| Potassium 233mg | 7% |
| Total Carbs 5.02g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.26g | 2% |
| Protein 16.97g | 27% |
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