These chicken-veggie wraps are one of my favorite dinners. I just love them! You can take any veggies you like, we like squash, purple onion and red pepper. We marinate both the veggies and the boneless chicken breasts in olive oil and Emeril's "Bam" Seasoning (in separate bags). Then you cook everything on the grill.
When everything has been grilled, you get your cheese, tortillas and ranch dressing ready. We like to use Monterey Jack Pepper cheese. Cut all of your veggies and your chicken into strips.
Next, brush the ranch dressing on the inside of your tortilla shell and begin filling with your grilled ingredients, topping everything with the jack cheese. Roll them up and stick them with a toothpick. Now, they're ready for the grill [again] just to warm everything up, melt the cheese and crisp up the outsides of the tortilla shells.