Avocado-Ranch Chicken Wraps

• 1-1/2 pounds boneless skinless chicken breast
• 1/4 cup lime juice
• 1/2 teaspoon garlic salt
• 1/3 cup plus 1/4 cup chopped fresh cilantro
• 1/2 medium onion, chopped
• 1-1/2 cups cherry tomatoes, halved
• 1 medium ripe avocado, peeled and cubed
• 3/4 cup shredded cheddar cheese
• 1 cup ranch salad dressing
• 6 flour tortillas (10 inches), warmed

1. Preheat oven to 350u0b0. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165u0b0. Cool 10 minutes.
2. Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat.
3. Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks.

chicken breast, lime juice, garlic salt, fresh cilantro, onion, cherry tomatoes, avocado, cheddar cheese, ranch salad dressing, flour tortillas

Taken from www.tasteofhome.com/recipes/avocado-ranch-chicken-wraps/ (may not work)