- 2 burrito-size flour tortillas
- 1 cup chicken shredded, pull meat from a Rotisserie chicken
- 1/2 cup cherry or grape tomatoes quartered
- 2 tbsp fresh cilantro chopped
- 1/4 cup Mozzarella cheese shredded
- 1/4 cup Avocado Ranch Dressing
- 2 tbsp olive oil
Place tortillas on a flat surface. In a strip down the center of each tortilla, layer as follows: half of the shredded chicken, half of the tomatoes, half of the cilantro, half of the mozzarella and half of the dressing. Wrap tightly.
Heat olive oil in a skillet over medium heat. Place the wraps in the pan and cook for 2 minutes on each side, or until golden brown in color. Cut in half and serve immediately!
Feel free to replace the flour tortillas with the wrap of your choice. This gives you a chance to make the wrap a bit healthier, if that is something you're wanting!
To save time, pull meat from a Rotisserie chicken as opposed to baking chicken breasts. I love this trick and use it ALL the time.
Turn this tasty meal into an Avocado Ranch Chicken Salad by cutting the entire wrap up into small pieces and throwing it into a bowl.
Top the wrap with a dollop of sour cream or a drizzle of dressing! Or you can serve either in a small bowl on the side for dipping.
For a carb-free and gluten-free meal, ditch the wrap! In a large bowl, combine all filling ingredients and mix well. Throw on top of a bed of iceberg or romaine lettuce for extra crunch!
Make the wrap vegetarian by omitting the rotisserie chicken. Pick an extra crispy, crunchy vegetable or two, chop them up and add them to the wrap!
Calories: 893.2kcal | Carbohydrates: 78.23g | Protein: 39.49g | Fat: 47.73g | Saturated Fat: 13.44g | Cholesterol: 95.41mg | Sodium: 1436.12mg | Fiber: 11.17g | Sugar: 10.59g