3 6-inch whole wheat tortillas
2 small heads, romaine lettuce, rinsed, drained, and torn into bite-size pieces
2 cups shredded cooked chicken breast
1 small tomato, seeded and diced (about 3/4 cup)
Ranch dressing with under 3 grams of sugar
Directions
Preheat oven to 450 F. Using a small, sharp knife or scissors cut tortillas into 3/4-inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely.
Place lettuce in a large bowl. Pour on dressing and toss to coat. Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomato and tortilla strips. Serve immediately.
Serves 6
