Cuban Chicken Rolls

Ingredients:

• 4 leftover baked chicken breasts, halved
• 4 spinach tortillas (20 cm)
• 1 cup red onion, sliced ​​into half rings
• 1 cup prepared salsa (see recipe sauce with fried tomatoes)
• 1/3 cup prepared ranch dipping sauce (see below) recipe light sauce made with buttermilk (a low-fat fermented milk product)
• 4-6 slices turkey bacon, crispy fried and broken into pieces
• Leftover baked potato wedges
• 1 tbsp. coarsely grated cheddar cheese
• 1 tbsp. l. olive oil

Preparation:

1. Preheat oven to 190°C.
   
   Place the potatoes on a large, foil-lined baking sheet. Sprinkle with cheese and bacon bits. Bake for 8-10 minutes, until the cheese is melted.
2. Using two forks, shred the chicken. Heat oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until soft. Add the chicken and salsa and bring to a boil. Remove from heat and stir in the ranch dressing.
   
   Lay the tortillas out flat. Top with the chicken mixture and roll up. Serve with cheesy potatoes as a side dish.