1/4 cup salsa
1/4 cup Ranch salad dressing
4 tomato-flavored or plain flour tortillas (10”)
2 cups chopped, cooked chicken
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1 cup shredded Monterey Jack cheese
Salt and ground black pepper to taste
In a small bowl, blend salsa and Ranch dressing. Spread each tortilla with 2 tablespoons of the salsa mixture.
In a medium bowl, toss together the cucumber, tomato and green pepper. Place 1/2 cup chopped chicken down the center of each tortilla. Top with one-fourth of the cucumber mixture and 1/4 cup shredded cheese. Sprinkle with salt and black pepper, if desired. Roll up tortilla around filling, burrito-style. To wrap your sandwich with the ends enclosed like a burrito, visually divide the tortilla into three strips. Place your fillings down the center strip, stopping just short of the ends. Fold each end in toward the middle about 1-1/2 to 2 inches for 10” tortillas or fold up just one end for 8” tortillas. Then roll the rest of the tortilla snuggly around the fillings.
You can eat this sandwich cold or warm. To heat, cover each sandwich with a damp paper towel, place in the microwave and cook on high power for about 45 seconds or until warm and cheese is melted. Cut each sandwich in half to serve.
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