• Cooking Time:
  • Servings:
  • Preparation Time:



  • 5 oz. chicken breast
  • Italian dressing
  • 12-inch flour tortilla
  • Margarine
  • 1 cup shredded Monterey Jack/cheddar cheese
  • 1 Tbs. diced tomatoes
  • 1 Tbs. diced jalapeno peppers
  • 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;
  • allow to marinate 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.

Categories: Main Dish 
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