ingredients

1 small chicken breast, about 4 ounces

1 teaspoon Chef Paul Prudhomme’s Poultry Magic®

1/2 cup cucumber, cut in 1/2-inch dice

1/2 cup tomato, cut in 1/2-inch dice

2 cups mixed salad greens

1/2 cup shredded lettuce

1/2 cup Ranch Dressing (see recipe below)

or Green Onion Dressing (see recipe below)

2 large flour tortillas

how to prepare

Season the chicken breast with ½ teaspoon of the Poultry Magic per side. Place the oil in a nonstick skillet over high heat until the oil is just beginning to smoke, about 4 minutes. Put the chicken breast in the skillet and cook until the underside is bronze in color, 2 to 3 minutes. Turn the breast over and cook until done, 2 to 3 minutes more.

Cool the chicken breast to room temperature. Cut in ¾-inch cubes. Combine the chicken with the tomato, salad greens, lettuce and Ranch Dressing or Green Onion Dressing . Toss well. Divide the salad mixture between the 2 flour tortillas and roll up. Wrap each tortilla in aluminum foil and cut in half. Serve ½ wrap per person.

Bronzed Chicken Salad Wraps

from the kitchen of Chef Paul Prudhomme

Makes 2 large wraps, enough for 4 people