• 4 tablespoons salsa
  • 4 tablespoons ranch salad dressing
  • 4 (10 inch) tomato-basil tortillas
  • 2 (4 ounce) boneless skinless chicken breast halves , grilled and cut into strips
  • 12 slices cucumbers
  • 8 slices tomatoes
  • 1/2 cup julienned green pepper
  • 6 slices swiss cheese
  • 2 tablespoons butter , divided
  • 1 Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
  • 2 In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.