Sun-Dried Tomato Wrap with Fried Chicken
Makes 4 servings
|1/2||cup ranch-style salad dressing|
|4||large sun-dried tomato flour tortillas, warmed, if desired|
|4||ounces sliced Monterey Jack cheese with hot peppers|
|3||cups shredded lettuce|
|1||can (2.5 ounces) sliced ripe olives, drained|
|4||to 8 fried chicken tenders (about 1 pound), cut in half lengthwise|
|Hot pepper sauce to taste|
- Spoon 2 tablespoons dressing down the center of each tortilla.
- Top with equal amounts cheese, lettuce, olives and chicken. Sprinkle lightly with hot pepper sauce, if desired.
- Roll tightly, folding bottom; secure with wooden picks, if desired.
If fried chicken tenders are not available in your supermarket deli, substitute frozen, thawed chicken fingers.
Add additional dressing on top of the lettuce, if desired.
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