Chicken Wrap

Photo: flickr user Sebastian Mary

Ingredients

4 boneless skinless chicken breasts

1 teaspoon dried Mexican seasoning

6 flour tortillas - (12" dia)

2 cups shredded Monterey Jack cheese with

peppers - (8 oz)

1 purple onion chopped

3 plum tomatoes chopped

cup Ranch-style dressing

Preparation

Cut each chicken breast into 6 strips, and toss with Mexican seasoning. Saute chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until done. Remove from skillet. Wipe skillet clean.

Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 cup cheese; cook over medium-high heat 2 minutes or until cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa.

This recipe yields 6 servings.