Sun-Dried Tomato & Fried Chicken Wraps: A Flavorful Recipe

Sun-Dried Tomato Wrap with Fried Chicken

YIELD Makes 4 servings

INGREDIENTS

1/2 cup ranch-style salad dressing 4 large sun-dried tomato flour tortillas, warmed, if desired 4 ounces sliced Monterey Jack cheese with hot peppers 3 cups shredded lettuce 1 can (2.5 ounces) sliced ripe olives, drained 4 to 8 fried chicken tenders (about 1 pound), cut in half lengthwise Hot pepper sauce to taste

PREPARATION:

1. Spoon 2 tablespoons dressing down the center of each tortilla.
2. Top with equal amounts cheese, lettuce, olives and chicken. Sprinkle lightly with hot pepper sauce, if desired.
3. Roll tightly, folding bottom; secure with wooden picks, if desired.

Tip If fried chicken tenders are not available in your supermarket deli, substitute frozen, thawed chicken fingers. Variation Add additional dressing on top of the lettuce, if desired. This recipe appears in: Chicken