Chicken Tortilla Wraps
These wraps are made with soft tortilla shells and filled with juicy chicken, fresh vegetables, and a generous drizzle of creamy dressing.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
The combination of flavors and textures creates a satisfying and tasty lunch or dinner option.
They are perfect for those who want a quick and easy meal without sacrificing taste.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
flour tortillas
|
*
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut in strips |
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
finely chopped |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | cups |
lettuce
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
| ¾ | cup |
salad dressing, creamy ranch
reduced fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas
|
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut in strips |
|
| 1 | medium |
onions
sliced |
|
| 1 | clove |
garlic
finely chopped |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 473 | ml |
lettuce
shredded |
|
| 1 | medium |
tomatoes
chopped |
|
| 177 | ml |
salad dressing, creamy ranch
reduced fat |
*
|
Directions
Heat oven to 350℉ (180℃).
Wrap tortillas in foil.
Heat in oven for 10 to 15 minutes or until warm.
Coat large nonstick skillet with cooking spray.
Place skillet over medium-high heat.
Add chicken, onion and garlic; sauté until chicken is no longer pink in center, 4 to 6 minutes.
Stir in Worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas.
Top each with lettuce and tomato.
Drizzle each with 2 to 3 tbsp dressing.
Roll up the tortillas and serve.
