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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 purple onion, chopped
3 plum tomatoes, chopped
3/4 cup ranch-style dressing

1. Cut each chicken breast into 6 strips, and toss with Mexican seasoning.
2. 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.
3. 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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