Bronzed Chicken Salad Wraps

from the kitchen of Chef Paul Prudhomme

Makes 2 large wraps, enough for 4 people

1 small chicken breast, about 4 ounces
1 teaspoon Chef Paul Prudhomme's Poultry Magic®
½ cup cucumber, cut in ½-inch dice
½ cup tomato, cut in ½-inch dice
2 cups mixed salad greens
½ cup shredded lettuce
½ 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.

Copyright©2003 by Paul Prudhomme