Chicken Wraps

4 boneless, skinless chicken breasts
1 tsp. Mexican seasoning
6 (12-inch) flour tortillas
2 cups (8 oz.) shredded Monterrey Jack cheese
1 purple onion, chopped
3 tomatoes, chopped
3/4 cup ranch-style dressing

Cut each chicken breast into 6 strips, and toss with Mexican seasoning (you make need to add 1 to 2 tsp. of water for easy mixing, but not too much). Saute chicken in a nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until done. Remove from skillet. Wipe skillet clean. Place tortillas, 1 at a time, in skillet, and sprinkle with 1/3 cup cheese; cook over medium-high heat 2 minutes or until cheese melts. Remove from skillet, and layer each with one-sixth of chicken, onion, tomato, and dressing. Roll up, jellyroll fashion, and repeat procedure with remaining ingredients. Serve with salsa. Enjoy!