Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are LiveWell Colorado's 2012 EatWell@School Cooking Competition winners and the creators of this recipe.
Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013. Now, you can make it at home!
- 32 oz chicken, thigh
- 4 cups baby spinach
- 3 each tomatoes, chopped
- 2 each onion, red, sliced
- 1 tsp canola oil
- 3 cups mozzarella, shredded
- 1 TB taco seasoning
- 6 TB ranch dressing - low fat
- 12 whole grain 9 inch tortillas
Heat oil in a medium sized non stick pan over medium-low heat; add onions and cook until brown, stirring occasionally.
Season chicken with taco seasoning, bake at 350 F until internal temperature reaches 165F, shred.
Warm tortillas by wrapping in foil and placing in oven for 2-3 minutes.
Assemble wraps by spreading 1/2 TB of ranch in center of tortilla, placing 1/3 cup spinach, 1/4 cup tomatoes, 2 TB of caramelized onions, 2.5 oz of shredded chicken and 1/4 cup of cheese and rolling it up by tucking in the ends and rolling.
Press wrap on a panini press or on a preheated pan with another pan on top to press down.
Cut in half on the diagonal and serve.