Marinate 2 large boneless skinless chicken breasts for at least 30 minutes in italian dressing. (I used Kraft Roasted Red Pepper with Parmesan). Grill breasts until juice runs clear (about 5 min in a Foreman grill).
Slice chicken into strips and place chicken, shredded cheese, salsa (or tomatoes, green onions, and cilantro) olives, mushrooms, bacon (whatever you like) on a large tortilla. Fold in half and grill until crispy and cheese is melted - just a few minutes.
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