Spicy Ranch Chicken Wraps

• 2 teaspoons chili powder
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 1/4 pounds skinned, boned chicken breast, cut into 1/2-inch strips
• 1/2 cup low-fat buttermilk
• 1/4 cup light mayonnaise
• 2 tablespoons minced fresh parsley
• 2 tablespoons fresh lime juice
• 2 jalapeno peppers, seeded and diced
• 2 garlic cloves, crushed
• 4 (8-inch) fat-free flour tortillas
• 3 cups chopped romaine lettuce
• 1 1/3 cups chopped seeded tomato

1. Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. Add chicken; seal and shake to coat. Remove chicken from bag. Combine the buttermilk and next 5 ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.
2. Place a large nonstick skillet over medium-high heat until hot. Add chicken, and saute 2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1 minute. Remove from heat.
3. Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3 cup chopped tomatoes. Roll up wrap.

chili powder, vegetable oil, ground cumin, salt, chicken, lowfat buttermilk, light mayonnaise, parsley, lime juice, peppers, garlic, flour tortillas, romaine lettuce, tomato

Taken from www.myrecipes.com/recipe/spicy-ranch-chicken-wraps (may not work)