Chicken Tomato Wrap

By oldbklady

Ingredients

• 1/3 c. honey Dijon salad dressing
• 1/4 c. mayonnaise
• 1 1/2 lb chicken breast or 2 c. cubed cooked chicken
• 1 green pepper, chopped
• 2 tomatoes, chopped
• 4 (10-inch) flour tortillas
• 4 lettuce leaves
• 4 slices Muenster or Swiss cheese

Details

Servings 4
Adapted from busycooks.about.com

Preparation

Step 1

To cook chicken: In a small bowl, mix the 1/4 cup oil with the 2 smashed garlic cloves, using a fork to help release the garlic flavor into the oil. Season mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.

Meanwhile, prep the chicken breasts. Rinse and dry the chicken. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

Preheat the gril (inside or out)l to hot.

Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

In medium bowl combine salad dressing and mayonnaise and mix well. Stir in chicken, green pepper, and tomatoes and mix gently.
Place tortillas on work surface and line with lettuce leaves and cheese. Divide chicken mixture among tortillas and roll up tightly, enclosing filling. Wrap in waxed paper and chill until serving time. Makes 4 sandwiches.