Summer Vegetable Pesto Chicken Wrap

It's that wonderful time of year when gardens are producing, and farmer's markets are full of fresh veggies. This is a great lunch recipe using basil, squash, or even zucchini. You could even go all vegetarian by removing the chicken. Enjoy!


Summer Vegetable Chicken Wrap
The Double Dipped Life

Flour tortillas
Basil pesto
Chicken flavored with mexican seasonings, cooked
(Try making your own, or buying the pre-made frozen chicken)
Yellow squash, chopped into matchsticks, or zucchini is good as well
Tomato, chopped
Romaine leaves or spinach

Dip:
Ranch dressing
Basil pesto

Warm the tortillas in the microwave. Layer the tortilla with basil pesto, and then stack the rest of the ingredients on top.  Fold ends of tortilla over the filling, and roll. For the dip, mix 2 parts ranch dressing with 1 part basil pesto.
Enjoy!

Spicy Baja Beef Tortilla Wraps

Yum. This is a quick and easy lunch, or light dinner. You might even have most of the ingredients on hand.  I made some of the Creamy Chipotle Dressing for another meal, and had some leftover. The spiciness it adds to this wrap is just so good!

Spicy Baja Beef Tortilla Wraps
Adapted from: Cooking Light,  fresh food fast

Creamy Chipotle Ranch Dressing

1/2 -1 cup light ranch dressing (start with 1/2 cup- add more if it ends up too spicy!)

1 chipotle chile, canned in adobo sauce

1 green onion, cut into 2-inch pieces

Place ingredients into a blender; process until smooth.  Taste, and add more Ranch dressing if it's too spicy!

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Wraps:
6 inch flour tortillas
Lettuce
Monterey Jack cheese (or your favorite), shredded
Avocado - cubed
Pico de Gallo
Roast Beef deli meat, cut into bite sized pieces
chopped Tomato

Warm your tortilla in the microwave for 15 seconds. Spread the Adobo sauce over the tortilla. Layer the rest of the ingredients on top. Eat as a salad, or close the tortilla for a wrap. Enjoy!