This wrap really caught on with students because it includes all their favorites: chicken strips, ranch dressing and cheese.


1 (12-in.) jalapeno cheddar tortilla
2 oz. shredded iceberg lettuce
3 tomato slices, cut in half
1 oz. shredded Monterey jack/cheddar blend
2 breaded chicken tenders, cooked, diced into 1-in. cubes
1 oz. housemade ranch dressing


  1. Lay out tortilla on work surface. Mound lettuce across middle, leaving a 2-inch border on each side.
  2. Arrange tomato, cheese and chicken over lettuce. Drizzle with ranch dressing.
  3. Tuck in one-fifth of tortilla on both sides. Firmly gather top of tortilla and fold towards center. Continue to roll, increasing pressure to ensure a tight roll.
  4. To serve, cut wrap in half and wrap in deli paper.

Yield: 1 serving