4 tablespoons mild salsa
4 tablespoons ranch dressing
4 flour tortillas (10-inch)
2 boneless chicken breast halves, grilled and cut into strips
12 slices cucumber
8 slices tomato
1/2 cup green pepper, julienned
6 slices Monterrey Jack cheese
2 tablespoons butter, divided

Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place chicken, cucumber, tomato and green pepper down the center of each tortilla. Top with 1 1/2 slices of cheese. Fold ends of each tortilla over the filling.
In a large skillet, melt 1 tablespoon of butter. Place the two wraps folded side down in the skillet. Cook over medium heat for about 2-3 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps.
Serves 4