This is for that moment when you are sick of the usual foods you are eating, just a plain chicken wrap is driving you insane, and you don’t mind a little bit of kick. And by kick I mean, you don’t mind a little green pepper bite!
Cook Time: 15 minutes
Marinate Time (if preferred): about 3-4 hours
Makes: Two – Three Wraps
1 large piece of boneless chicken breast
2-3 cups of Sun Dried Tomato Vinaigrette Dressing (Kraft)
1/2 of a small can of Rotel (I used diced tomatoes with green peppers but there’s a ton of choices!)
Shredded Cheddar Cheese
To Marinate –
Put chicken in a zip lock bag with the vinaigrette dressing, seal, and lay in the refrigerator to marinate for 3-4 hours or longer.
Defrost chicken if not thawed completely.
Put a skillet on medium heat and spray Pam or dab a little oil in the skillet.
Dice chicken into cube size pieces.
Throw the chicken in the pan and let it cook for about ten minutes making sure it’s cooked all the way through.
Turn the skillet down to low or warm and add 1/2 small can of Rotel in the skillet.
While it’s simmering chop lettuce and put in a small container with a lid.
Add shredded cheese to the container.
Add Ranch dressing to the container (your preference on how much).
Close the container and shake it up really good so it’s all mixed up and there is a little ranch on every piece!
Pull out your tortilla shell, add chicken & tomatoes, add lettuce mixture, wrap it up & eat!!
If you are anything like me this is what you’re wrap will look like in seconds! ❤ I love a nice change of pace when it comes to food!
This is the kind of meal I always look forward to during lunch. I’ll marinate the chicken in the morning and know it won’t take that long to make – which when you have a toddler is a must! It’s also fantastic for when you are really hungry but don’t want something that heavy to eat. If you aren’t a green pepper fan, you can always do just diced tomatoes or any of the other rotel’s if you are feeling brave!
Hope you enjoy!