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