A Beginner's Guide by Sahar Ahmed

Directions

Place each half of the chicken breast on a cutting board. Place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board halfway to each chicken breast, slice it horizontally from the thick end to the thin end to divide each chicken breast in two.
In a bowl mix together salt, Montreal seasoning and garlic powder. Coat each side of the chicken breasts liberally with the spice mix.
In a large non-stick skillet over medium-high heat, add 2 tablespoons of olive oil and add the chicken. Cook until no longer pink, about 3-4 minutes on each side. Take out on a cutting board and let sit for 5 minutes while you mix the sauce.
Meanwhile, in a small bowl mix together buffalo sauce and ranch dressing and set it aside.
Place each tortilla on a plate and spread with a thin layer of buffalo ranch dressing mixture. Layer each wrap with lettuce, carrots, cucumber and red bell pepper.
Cut each chicken breast against the grain into thin slices.
Arrange a few chicken strips down the center of each tortilla. Top each wrap with the shredded mozzarella cheese evenly. Wrap tightly, like a burrito.
Right before serving, in a non-stick skillet, heat 1 tablespoon of olive oil on medium high heat and place 2 wraps seam side down in the hot pan. Cook for 1-2 minutes on each side to get the tortilla crisp and cheese melted. Repeat with the rest. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

*Notes

I assembled the wraps an hour in advance, covered them in cling-wrap and let them sit in the refrigerator. Then right before serving I sautéed the wraps in the pan to warm the whole thing, melt the cheese and crisp up the tortillas.
For this recipe I used store bought spicy Montreal seasoning. You can use original Montreal seasoning if it’s too spicy for you or homemade Montreal seasoning recipe.

Homemade Montreal Seasoning

Ingredients
2 tablespoons crushed black pepper
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon ground coriander
1 teaspoon dried rosemary
1 teaspoon dried dill

Directions
Combine all the ingredients and store the seasoning in an airtight container for 1-2 months.