Spicy Chicken wrap
Shredded cooked chicken pieces
Grated cheddar cheese
Warm the wraps in the microwave as per packet instructions.
Fill the wraps each one individually with all the fillings and sauce. Roll up and serve.
Succulent Beef Wrap
1 boneless beef sirloin steak, cut into thin strips
3 garlic cloves, minced
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions
In a large nonstick skillet coated with cooking spray, saute the beef, garlic, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink.
Remove and keep warm.
Saute the onion in remaining oil for 2 minutes.
Stir in the red peppers, wine or broth and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through.
Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Yield: 6 servings