How to Make Lemon Pepper Ranch Chicken Wraps

Learn how to make this delicious wrap that even the most picky eaters in your family will love.

Difficulty: Easy

Instructions

Things You'll Need:

• 5 boneless, skinless chicken breasts
• 4 large tortilla wraps
• 1 lemon
• 1-cup thinly sliced onion (optional)
• 1-Tblsp olive oil
• Large skillet (An electric skillet works well)
• Salt & pepper to taste
• Ranch dressing
• Garnishes such as lettuce, bell peppers, sweet banana peppers (I also use medium hot banana peppers), shredded cheese and tomatoes.

1. Prepare garnishes ahead of time. Wash lettuce and slice into shreds. Wash peppers and cut into thin strips. Slice tomato and cut into strips. If you put each item into a separate bowl or container, everyone can add what they want to their wrap. Separate tortilla wraps with waxed paper and wrap loosely in foil. Place in a 200 degree oven. Juice lemon into a cup and set aside.
   Trim fat and veins from chicken breasts. Slice into thin strips the length of the breast. Salt and pepper to taste.

2. Heat olive oil in skillet until almost to the point of smoking. You want your skillet hot but watch it carefully so it does not burn. Add chicken strips to hot oil and stir quickly. Cook chicken until it starts to brown and stick a little. This usually takes 10 to 15 minutes. Pour lemon juice over chicken while stirring to loosen flavor bits from the bottom of the skillet. Add onion slices and stir. Lower heat but keep skillet pretty hot. Cook until chicken is done and onions are soft, about 5 to 8 minutes.

3. Place warm tortillas on plates. Divide chicken evenly between the four wraps, making sure to leave a 1 1/2" to 2" space at the bottom for folding. Add garnishes and ranch dressing to taste. Fold bottom of tortilla up and over chicken. Hold in place and fold first one side and then the other over contents. It usually works better for right handers to fold the left side over first. You can use a toothpick to hold wrap together or pick it up and eat it! Makes 4 hearty servings.

Tips & Warnings

• Cook chicken ahead of time and keep in the fridge. Just re-heat before serving.
• Prepare your garnishes ahead of time. Just seal them in wrap, bags or containers and store in the fridge. Feel free to add your own ideas of what makes a garnish.
• Use low fat ranch for those on cholesterol or low fat diets.
• Use a good extra virgin olive oil for the best taste.
• For the smaller ones in the family, use taco size tortillas. Use one chicken breast for each wrap.
• Make extra for lunch the next day. These keep well in the fridge or lunch box but put the tomatoes and dressing in separate containers. Wrap each one in waxed paper to store.
• Mild cheddar cheese works best but any will do. For those that can't have fatty cheeses, use parmesan or leave the cheese off altogether.
• To heat tortillas in the microwave, separate with waxed paper and wrap loosely in waxed paper. Heat on high for 25 to 30 seconds. DO NOT USE FOIL!
• Be careful when adding chicken to hot skillet. Remove as much liquid as possible from sliced chicken before adding to skillet.
• Wash hands and all surfaces that are touched by raw chicken very well. I would recommend sanitizing wipes. Just wash residue off before placing other foods on surface wiped.
• Olive oil burns at a lower temperature than vegetable oil so monitor skillet carefully while pre heating.
• If you have sensitive skin, be careful when slicing hot banana peppers, if you use these. Wear rubber gloves or, better yet, get someone else to slice them for you!
• Do not keep cooked chicken for more than a day or two.
• If taking in a lunch, make sure to keep dressing cold to avoid any contamination.