1/2 cup (4 oz) Naturally Fresh® Classic Ranch Dressing
8 – 12 oz Chicken breast fillets, boneless, skinless
2 medium Red bell peppers
As needed – Olive oil
1 cup (4 oz) Cheddar cheese, shredded
1 cup (4 oz) Monterey Jack cheese, shredded
2 tbsp Green onions, chopped
1 tbsp Cilantro, fresh, chopped
1/4 tsp Cumin, ground
8 – 10 (6″ – 8″ size) Flour tortillas

Marinate chicken in Naturally Fresh® Classic Ranch Dressing covered, 1 hour in refrigerator. Drain chicken. Grill 4 to 5 minutes on each side, or until no longer pink. Cool slightly; slice thinly. Brush peppers with olive oil. Grill over high heat, turning frequently, until charred. Remove from grill; peel off skins, remove seeds, and chop coarsely. Combine cooked chicken, chopped roasted peppers, cheeses, green onions, cilantro and cumin in medium bowl; mix well. Brush one side of tortilla with olive oil; turn over. Spread chicken mixture on one half. Fold other half over filling; press firmly. Grill tortilla over low heat for 4 to 5 minutes on each side; increase heat to medium to crisp. Repeat with remaining tortillas and filling. Cut into wedges and serve.



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