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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I used to make this as a sandwich, but now enjoy it more as a wrap. This is about the only dish I make that my husband will ask for repeatedly. Notes: For the chicken, I buy frozen tenders and boil them while the onions are sauteing. I prefer the chicken shredded, but you can also cube it, or thinly slice it and cook it in a pan. Also, the specific kind of cheese used is really just a taste issue. I like colby jack. Provolone is good as well. This is a very forgiving recipe, I don't measure anything. Depending on how much you stuff the wraps, you can make 3-6. We usually get 4 pretty good sized wraps. Ingredients:
1 lb boneless skinless chicken breast |
1 medium onion |
1 -2 sweet pepper |
1/2 tablespoon butter |
frank's red hot sauce (to taste) or louisiana hot sauce (to taste) |
ranch dressing (to taste) |
salt (to taste) |
pepper (to taste) |
shredded colby jack cheese |
4 -6 flour tortillas (burrito sized) |
Directions:
1. Place chicken into a pot with water, bring to a boil and cook on high for about 10-15 min or until cooked, and shred and set aside.
2. While chicken is boiling, chop onion and pepper, and melt butter in a saute pan. Saute peppers and onions for about 15 minutes or until caramelized. Add salt and pepper to taste.
3. Once the chicken is done and peppers and onions are sauteed, place desired number of tortillas in the microwave to warm for about 30 seconds (this makes rolling them much easier).
4. On warmed tortilla, place chicken, peppers and onions, shredded cheese, and add a bit of Frank's and ranch, to taste. Roll tortilla burrito style and let it sit for a few minutes for all the flavors to meld together.
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