Ingredients
4 fat-free flour tortillas (10-inch)
1 pound boneless, skinned chicken breasts, cut into thin strips
1 medium-size sweet hybrid onion, sliced
1 clove garlic, finely chopped
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups green leaf lettuce, cut in shreds
2 medium Roma tomatoes, chopped
1/2 cup fat free ranch salad dressing
Directions
Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.
