5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded Monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to coat; marinate for 30 minutes, refrigerated.
Grill marinated chicken until done in a lightly oiled pan.
Cut into 3/4″ pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over medium heat.
On one half of tortilla, add cheese, 1 Tbs tomatoes, peppers, and Cajun seasoning in that order.
Make sure to spread to the edge of the half.
Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that
cheese is on top of chicken.
Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges on one side of plate.
On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
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