Fajita Chicken Wraps

I've been buying a half order of this wrap for the last two weeks at the store, they have a great prepared foods section... and this has been my lunch for the last two Sundays. So the recipe is my adaptation of what I've been eating.

Fajita Chicken Wraps
Courtesy of Kim Hawkins - adapted from H-E-B's prepared foods
Yield: 4 (I think)

4 boneless skinless chicken breasts
1 bottle Wishbone Italian Salad Dressing
4 wrap sized tortillas
1 medium onion
1 bell pepper (red, yellow or green)
1-2 tablespoons olive oil
2 cups shredded cheddar/monterrey jack blend

Season the chicken, and place in a large gallon sized baggie with the salad dressing for at least 30 minutes. I've been known to put this on in the morning before going to work when we make fajitas just so that the marinade has time to really soak into the meat.

Grill the chicken, and set aside to rest.

Slice the bell pepper and onion. In a large skillet place the olive oil over medium-high heat, then add the vegetables and sautee until soft and lightly browned. Set aside to cool.

Slice the chicken or cube it depending on your preference.

Lay out the tortillas, and layer in the cheese (about 1/2 cup per wrap). Add 1/4 of the vegetables next, and follow it by 1/4 of the chicken. Wrap and slice in half for serving. I personally like everything to be warm so that the cheese melts slightly, but you could eat this cold too.

You might want to serve this with a little sour cream and guacamole for an added bonus... I would use it as a dip, but you could add it inside the wrap too if you'd rather.Pin It Now!