Cook: 10 minutes
Yield: 4 sandwiches
4 sundried tomato and basil tortilla shells (10-inch)
2 boneless, skinless chicken breasts , 4 ounces EACH, grilled and cut into strips
8 tomato slices
12 cucumber slices
6 slices swiss cheese
green pepper, julienne
4TBSP butter or margarine
Spread one TBSP EACH salsa and ranch dressing on each tortilla shell.
Top with chicken, tomato, cucumber and pepper, then add 1 1/2 slices of cheese to each.
Fold edges of tortillas over filling.
In a large skillet, melt 2 Tbsp butter and place two of the wraps, folded edges down, in the melted butter. Cook 3-4 minutes on each side or until cheese is melted. Repeat with remaining butter and wraps.
Tips and Tricks
This recipe is one that is incredibly versatile. I've used both the sundried tomato tortillas listed and regular flour tortillas. Monterey jack cheese works just as well as cheddar. You can mix and match veggies and cheese to suit what your family likes and what you have on hand. These also can be prepared ahead of time. Add everything but the ranch dressing and salsa, fold, and wrap in foil. When ready to cook, add the dressing and salsa and brown in butter. Buy precooked chicken to save time.
Make It Healthier
Use whole wheat tortillas. Use a heart healthy spread, such as Smart Balance, in place of butter. Load the sandwiches up with lots of veggies.
How Kids Can Help
Arrange the veggies and cheese on the tortillas, spread the dressing and salsa.
I prefer the Mission brand tortillas. They contain only a trace of trans fats and come in tasty flavors.