6 servings - 5 points per serving

24 oz. Boneless Skinless Chicken Breasts, uncooked and cut into thin strips

6 (96% Fat Free - approx. 15.8 oz. each) Wheat Flour Tortillas

4 oz. Fat Free Cream Cheese

2 Tablespoons Minced Jalapeno Peppers

1/4 Cup Minced Onions

2 Tablespoons Fat Free Ranch Dressing

Spray a large skillet with nonstick cooking spray. Cook chicken over medium heat until no longer pink. Drain chicken and place into a bowl. Set aside. Wipe out skillet and spray with more cooking spray. Set aside. Mix cream cheese with a spoon until soft. Add jalapeno pepper, minced onion and ranch dressing. Mix until combined well. Heat skillet over medium high heat. Place 1 tortilla at a time in a microwave and heat for 10-12 seconds to warm and make more pliable. Spread 2 Tablespoons of the cream cheese mixture in a line in the middle of the tortilla. Place approx. 2 1/2 oz. of cooked chicken on top of the mixture. Fold in both sides of the tortilla, then fold the bottom of the tortilla towards the middle and roll up. Place each completed chicken popper rollup in the skillet and grill both sides until crispy and lightly browned. At this point you can either eat it as is, or carefully unfold the rollup and add lettuce, tomato, etc. Then refold. Cut each rollup diagonally in the middle and place on plates. Serve with a side of salsa for dipping.

Per Serving: 242 Calories; 4g Fat (13.8% calories from fat); 31g Protein; 20g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 433mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat. WWP: 5