2boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/2poundham, cut into strips*
1cupbaby spinach leaves
8slices provolone cheese
1/4cupgreek yogurt (I used 0% fat)
1/3cupmayo (I used reduced fat)
2tablespoonsapple cider vinegar
1tablespoonflat leaf parsley
Season chicken with salt, pepper, and garlic powder. Cook over medium heat in a large nonstick pan or skillet sprayed with cooking spray. Slice cooked chicken into thin strips.
If using above recipe for Zesty Ranch Dressing: add all ingredients to a blender. Pulse 30-60 seconds until smooth and creamy. Cover and chill until ready to use.
Lay out each wrap on a flat surface. Place 2 slices of provolone cheese on each wrap. top with spinach, then chicken and ham strips. Drizzle 2-3 tablespoons zesty ranch dressing (or preferred ranch dressing) over wrap fillings. Carefully roll wrap.
Optional step: pan-sear wraps or grill wraps. (I grilled mine with a George Foreman, worked like a dream!) Serve wraps warm with additional ranch dressing for dipping if desired. (do it.)
*I used Black Forest ham - at my deli I had them cut it at a size 6 on a scale of 1 to 10