Sun-dried Tomato Grilled Chicken Wrap with Ranch Sauce

With all the cooking I have been doing, I have so many left overs.  My husband and daughter do not like all the food that I do, so we do not always eat the same lunch.  Dinner is different.  However, I was looking to make something AMAZING out of the left overs and decided on this incredible dish.

I decided to make the Ranch Sauce out of some fat-free plain yogurt and Hidden Valley ranch mix.  It came out amazing, I liked it well enough to use on my regular salads actually.  35 calories for more than a 1/4 cup.  That is twice the serving I get in my Kraft Light Done Right Ranch bottle, for 1/4 of the calories.

The chicken I had grilled for so many dishes I made last week was calling to me, that tender white meat  and those tasty grill marks on the outside.  Fabulous grilled chicken.

Lastly, there is nothing wrong with a wrap.  It is the perfect carrying case for your food, use a low carb one and you are getting great fiber too!

I surprised myself with the powerful flavors, the deep tomato flavor, the hint of toasted nuts all over perfectly grilled chicken with crunchy romaine lettuce and creamy ranch sauce on top to provide a delicious tang to your wrap!  Oh delightful!

Sun-dried Tomato Grilled Chicken Wrap with Ranch Sauce

2 teaspoons sliced almonds

3 ouncesGrilled Chicken (bloodless left overs), sliced

4 Rosemary Basil Sun-dried tomatoes packed in olive oil, chopped

1/4 teaspoon olive oil (from solar-dried tomatoes jar)

half cup romaine lettuce, chopped

2 low-carb tortilla (I decide upon LaTortilla Factory)

2 Servings Yogurt Ranch Sauce

In a small pan, add almonds and toast lightly over medium heat, stirring frequently.  As soon as you can smell them, they are done.  Look for light golden brown color. Remove almonds from pan and transfer to a small bowl.

Return pan to heat, add olive oil and warm.  Once oil is warm, add grilled chicken and lightly brown on both sides.  Add tomatoes until warm.  Remove from pan.  Chop chicken into bite sized pieces as soon as they are cool enough to handle.

Lay your 2 tortillas on a cutting board, or clean work surface.  Add 1 tablespoon of Yogurt Ranch Sauce to each tortilla.

Divide hen, almonds and tomatoes between tortillas and scatter chopped chook and warm tomatoes.

Add lettuce and 1 tablespoon yogurt ranch sauce to tortillas.

Fold tortillas and serve.

Click right here for a printable version of this recipe – The Slow Roasted Italian.Com

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