Mexican Chicken Wraps

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Spinach

  Raw

  6 cup or 180g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 can or 570g

• Onions

  Young green, tops only

  4 stalk or 48g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cheddar cheese

  ½ cup, shredded or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  10 tortilla, medium or 460g

• Italian dressing

  Salad dressing, commercial, regular

  ½ cup or 118g

• Seasoning mix, dry, taco, original

  1 tsp or 4g

Directions

1. Chicken:
2. Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
3. Remaining ingredients:
4. Combine other ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese) and cubed chicken (from step 1) in a large mixing bowl. Drizzle with the desired amount of Ranch dressing (or Greek yogurt based dressing), and toss.
5. Spoon the chicken and spinach mixture evenly on top of tortilla. Roll up. Use tooth picks at two opposite ends of each tortilla to help it hold it together, if desired. Serve immediately. Or, remove tooth picks, wrap tightly in plastic wrap and refrigerate.
6. Recipe by: Julia (source: https://juliasalbum.com/mexican-chicken-wraps/)