From the kitchen of Stephanie Knewasser.   I created these
when I was cleaning out the fridge.  Instant hit.  I've even had
the boys friends request them!  I like that they're so easy to
throw together.
Shredded Monterey Jack or Mexican Cheese
Chicken Breasts
Greek or Italian Dressing
Flour Tortillas

Optional Fillings:
Chopped green/ red/ yellow peppers
Chopped onions
Baby spinach leaves

On the side (any or all):
Shredded lettuce
Sour Cream
Diced Tomatoes
Salsa
Guacamole

Slice chicken & cook in a pan with the dressing.  Add more
dressing as needed.  Once almost cooked through, shred.  
Return to pan, add more dressing if needed, toss to coat.  
When fully cooked, remove from heat.  Set aside.

Warm a clean pan, NO oil/ spray/ etc, over med-high heat.

Place 2 tortillas in pan.  Layer HALF the tortilla with cheese,
shredded chicken, desired veggies.  Don't over stuff it.  Fold
tortilla in half.
 I used to make this with two whole tortillas,
until I read that it's easier to flip & keep the filling in when
folding it in half.  I tried.  I agree.  Folding is better.

When bottom is browned (see photo), flip it over.  Be careful
not to spill filling when flipping.  When browned, it's done.

Serve with lettuce, sour cream, salsa, guacamole...

The kids like them with apple wedges/ grapes on the side.
"A birthday is just the first day of another
365-day journey around the sun.  Enjoy the trip."
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