Fast and tasty, skillet-sautéed
fajita-style chicken wraps.
Chicken Wrap
4 boneless, skinless chicken breasts
1 teaspoon dried Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1 red onion, chopped
3 plum tomatoes, chopped
3/4 cup ranch-style dressing
- Cut each chicken breast into 6 strips,
and toss with Mexican seasoning.
- Sauté 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.
Makes 6 servings.
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