Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/4       cup           ranch dressing
1/4       cup           prepared refrigerated or frozen (thawed) guacamole
2         medium        roma (plum) tomatoes, thinly sliced
1/2       pound         deli roasted chicken, shredded (1 1/2 cups)
1         cup           shredded Monterey Jack cheese (4 ounces)
1/2       cup           shredded carrot
4                       flour tortillas (8 to 10 inches in diameter)

Preparation:

1. Mix dressing and guacamole. Layer tomatoes, chicken, cheese and carrot on center of each tortilla. Spoon 1 tablespoon dressing mixture evenly over top. 2. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with remaining dressing mixture.