Southwest Chicken Wraps

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla
4 ounces store-bought Southwest-seasoned grilled chicken strips or pieces, or prepared Southwest Basic Grilled Chicken
Small handful of prewashed, chopped lettuce
2 tablespoons fresh salsa or pico de gallo, drained (refrigerated, not jarred, if at all possible)
1 tablespoon low-fat ranch dressing, plain or spicy Southwest flavor (I used Follow Your Heart)

Open-ended wraps are a great way to ensure a balanced meal.

Place the tortilla on a dinner plate. Top it with the chicken in a 3-inch-wide strip down the center of the tortilla, leaving 2 inches bare on one end. (So you can fold the bare tortilla up and over part of the filling.) Top the chicken with the lettuce, followed by the salsa. Drizzle the ranch dressing evenly over the top. Fold up the bare end of the tortilla over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.