Southwestern Chicken Salad Wraps

Submitted by Traci Welch

1 TB vegetable oil
2-2 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 Cup ranch salad dressing
1 package fajita seasoning mix
1/2 Cup sliced celery
1/4 Cup chopped red bell pepper
2 TB sliced green onion
(8) 10 inch burrito size flour tortillas
1/2 Cup shredded cheddar cheese

• Heat oil in a large skillet over medium heat. Add chicken; cook for 4-5 minutes or until chicken is no longer pink. Remove from skillet; cool.
• Combine dressing and seasoning in large bowl. Add cooled chicken, celery, bell pepper, green onion, and mix well to coat. Cover; refrigerate for 1 to 2 hours.
• Divide salad into tortillas and top with cheese. Makes 8 wraps.