Creamy Italian Chicken Wrap

My family really loves chicken, cheese and tortillas.  So, I decided to create a delicious wrap out of these basic ingredients.  I discovered Kroger Creamy Italian Dressing one day and we love to dip veggies and such in this dressing.  I just combined everything with some Italian Seasonings and put it out there for the family.  They ALL loved it, which is impressive for a house full of picky teenagers. 

—Tamala Foreman (Bolton Dining Commons)

chicken wraps

1 pound boneless chicken breast
2 Tablespoons olive oil
1/2 teaspoon salt (optional)
1 teaspoon Italian seasoning
4 10-inch flour torillas
2 cups romaine lettuce
1 cup shredded colby jack cheese
2 medium roma tomatoes, diced
8 Tablespoons Creamy Italian Dressing (Kroger brand preferred)

Number of servings: 4

  1. Preheat the oven to 350°F.
  2. Line a 9" x13" baking pan with foil and place perforated metal insert on top.
  3. Toss the chicken breast with olive oil and place on top of pan. Be careful to not overlap chicken to make sure it cooks properly.
  4. On both sides, sprinkle salt and Italian seasoning on chicken.
  5. Bake chicken breast for 25-30 minutes or until it reaches an internal temperature of 165°F at the thickest part of the meat.
  6. Once done, remove the chicken from the oven and let rest for a few minutes.
  7. Slice chicken breast into several long thin strips.
  8. Cool down chicken breast in the refrigerator. Make sure it drops down to 40°F or below in the appropriate amount of time before using.
  9. Lay tortillas on a clean flat surface.
  10. In this order, in the middle of the torilla, place 4 ounces of cooled sliced chicken, 4 ounces of romaine lettuce, 2 ounces of shredded colby jack cheese, 1 ounce diced roma tomatoes, and 2 Tablespoons Creamy Italian Dressing.
  11. Fold tightly to form a burrito or wrap shape. (Please YouTube "how to fold a wrap" if necessary.)
  12. Cut finished wrap diagonally in half.