GRILLED CHICKEN AND VEGGIE WRAP SANDWICHES
4 boneless, skinless chicken breasts
4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices
Salt and pepper to taste
1/2 cup 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.