BBQ Chicken Ranch Wrap and Salt and Vinegar baby potatoes

Ever just want something that is sort of light and quick for dinner? Every night right?  This sandwich should fit the bill!  This is a create it at home recipe that I made up based on a wrap you can get at your local "golden arches" fast food place.  Super easy and a great option when you are short on time, especially if you have left over BBQ chicken already waiting to be re purposed in your refrigerator.

Ingredients:
1-2 lbs boneless skinless chicken breast,
lettuce
shredded cheddar cheese
homemade ranch dressing, or bottled if that is what you do :)
corn tortilla wraps

Preperation:
If you already have leftover chicken that has been grilled with BBQ sauce, great use it up! If not and you don't feel like throwing some chicken on the grill for dinner, you can always slice the chicken in to thin strips and cook them on the stove top, just cook them until they are pretty much done, thrown on some BBQ sauce and let simmer for about 15 minutes.  Just make sure your chicken is done!!

Once you have your cooked chicken it's time to assemble the wraps.  Lay out a wrap, spread a little ranch dressing on it, cover with lettuce, cheese and chicken. fold the sides in first and then roll! Voila! Dinner!  
**Obviously feel free to assemble them anyway you choose :)

Salt and Vinegar Broiled Potatoes:
While browsing on Pinterest one day I saw a picture for a pin that made my mouth water.   Salt and Vinegar Broiled Potatoes. YUM

Salt and Vinegar Broiled Baby Potatoes

-serves 4-
Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper
Directions:

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels. **It's pretty important not to over cook this taters...they fall apart and it's just sad.

2. Preheat the broiler with a rack about 6 inches below the heat source. Place the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.