8 skinless, boneless chicken breasts
1 cup water
1 cup cooked rice
1/2 cup ranch-style salad dressing
1/4 teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups shredded lettuce
2 tomatoes, chopped
Cut chicken breast into strips.
Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.