1 chicken breast fillet 1 tablespoon Vegetable oil 2 tablespoons red bell pepper 2 tablespoons green onion 1/3 cup frozen corn 1/4 cup canned black beans 2 tablespoons frozen spinach 2 tablespoons canned jalapeno peppers 1/2 tablespoon fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon Salt 1 dash cayenne pepper 3/4 cup Monterey Jack cheese 5 7-inch flour tortillas Avocado-ranch dipping sauce: 1/4 cup fresh avocado 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk 7 teaspoons white vinegar 1/8 teaspoon Salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder 1 dash dried dill weed 1 dash garlic powder 1 dash pepper Garnish: 2 tablespoons tomato 1 tablespoon Onions

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