Southwestern Grilled Chicken Wraps

Print Recipe

1 pound thin sliced chicken breasts
3/4 cup FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce
1/4 cup ranch dressing
4 (8 inch) flour tortillas, heated
1 cup shredded lettuce
1 cup shredded cheese 

Pour 1/2 cup Chile 'n Lime Sauce over chicken in deep dish. Cover; 
refrigerate 20 minutes. Combine remaining sauce with ranch dressing; set aside. 

Grill chicken 10 minutes until done. Cut chicken into strips.
Fill tortillas with chicken, lettuce and cheese. Drizzle with dressing. Roll up 
tightly. Cut in half to serve. Makes 4 servings 


Print Recipe