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Submitted by: Teresa Willett from Ontario, Canada
Originally shared on the web 01/02/2012

4 boneless, skinless chicken breasts
4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices
olive oil
salt and pepper to taste
1/2 c. ranch salad dressing, divided
8 10-inch whole-grain flour tortillas
8 leaves lettuce
Garnish: shredded Cheddar cheese

Brush chicken and zucchini with olive oil; sprinkle with salt and pepper. Grill chicken over medium-high heat for 5 minutes. Turn chicken over; add zucchini to grill. Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender. Slice chicken into strips; set aside. For each wrap, spread one tablespoon salad dressing on a tortilla. Top with a lettuce leaf, 1/2 cup chicken and 3 to 4 slices of zucchini. Sprinkle with cheese; roll up. Makes 8 servings.