 | | Directions | 1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.
2. Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.Test Kitchen Tips:
- Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.
- For variety, boneless beef sirloin or flank steak, or shrimp can be used in place of the chicken.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 1 1/2 teaspoons McCormick® Garlic Powder |
| - | | 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning |
| - | | 1/2 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 1/2 pounds boneless skinless chicken breast halves |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup sour cream |
| - | | 2 tablespoons grated Parmesan cheese |
| - | | 1 tablespoon milk |
| - | | 8 flour tortillas (8-inch) |
| - | | 2 cups chopped Romaine lettuce |
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| | Nutrition (per serving) | Calories: 369 Calories
Fat: 21 Grams
Protein: 24 Grams
Cholesterol: 64 Milligrams
Carbohydrates: 21 Grams
Sodium: 422 Milligrams
Fiber: 0 Grams
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