Can you believe it - another chicken recipe! I guess I'm starting to like chicken a little bit more than I used to. This is such a quick and easy meal. And leftovers are great, because you can eat it cold for lunch! The ingredients listed are just the basic ones you can use. Next time we make these, E and I might add some tomatoes and possibly even cucumber (we are SO on a cucumber kick right now!). We even might try marinating the chicken overnight before grilling. These kind of remind me of McDonald's chicken wraps, so next time you might think of picking one of those up - make it instead! So much healthier!
Prep Time: ~10 minutes Grill: ~10 minutes Yield: 4 servings
Ingredients
- 1 package of fresh chicken tenderloins
- 1/2 cup of Ranch dressing
- 4 four tortillas (10-inch)
- 3 cups shredded lettuce
- 1 can (2-1/4 ounces) sliced black olives, drained
- 4 slices pepper jack cheese
Directions
- Grill chicken tenderloins.
- Meanwhile, spread 2 tablespoons Ranch dressing over each tortilla.
- Sprinkle lettuce and olives down the center of each tortilla.
- Top with cheese and grilled chicken.
- Roll up, secure with a toothpick, and enjoy!
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