4 whole wheat tortillas
1 lb. chicken breast or tenders diced
3 cups of chopped iceberg or romaine
lettuce
1 cup Monterey Jack shredded cheese
½ cup diced onion
1 cup diced tomato
1 Tbsp. olive oil
Salt and pepper
Salsa
Ranch dressing
Preheat oven to 325F. In a large skillet heat oil on medium high heat add chicken and diced onion. Sauté until chicken is browned and cooked all the way through, salt and pepper to taste.
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| The reason you needed to preheat the oven remains an eternal mystery. |
Separate into four
even portions and set aside to cool for five minutes. Heat tortillas. Place
sauteed chicken and onions on tortillas and garnish with lettuce, tomatoes and
cheese. Top with salsa and ranch dressing. Roll up each one and serve.
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| Surprisingly attractive for something involving shredded cheese. |
My Rating: 4/5 "Lots going on here. I thought the ranch and salsa would be weird together, but the combination gives the whole wrap nice flavor. The chicken itself is underwhelming, though, and the wrap ends up being overstuffed. In the future I'd cut out the tomatoes and reduce the ingredients - it'd be even more enjoyable that way."
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