Ingredients
1 lb chicken breast, boneless & skinless
1 tbsp olive oil
¼ cup ranch dressing
2 tbsp Dijon mustard
2 lemons, zested & juiced
2 oz romaine lettuce , or any lettuce leaves of your choice, shredded
2½ oz carrot, shredded
3
oz
red onion,
minced
1 cup Pepper Jack cheese, grated
5 whole wheat flour tortillas, small, or any flour tortillas of your choice
salt & ground black pepper, to taste
cooking spray
nacho chips, or any chips of your choice
tomato salsa
Preparation
Preheat the oven to 400 degrees F & grease both a roasting tray & hot griddle.
Place the chicken on the roasting tray and drizzle with olive oil.
Season with salt and pepper on all sides & brush some lemon juice over & around the chicken.
Bake for 20 to 30 minutes, or until done. Set aside and cool.
When cooled, cut up the chicken breast into strips.
Spread a thin layer of roughly 2 tablespoons of ranch dressing on top of each tortilla.
Place roughly 2 tablespoons of lettuce leaves on top until no parts are left unexposed.
Place 2 ounces of chicken on top of the lettuce and then spread ½ tablespoon of mustard.
Add 1 tablespoon each of onions, carrots, and cheese, & roughly ¼ lemon zest. Then fold the tortilla into a wrap.
Place your tortillas onto the griddle & lightly sear on all sides for 3 minutes on each side.
Serve immediately with 1 ounce of nacho chips & 2 tablespoons of tomato salsa per serving.
