Chicken Bacon Ranch Wraps

I got this recipe off of one of my cooking boards (thanks Sandy!!) and am heading to the store today to get the ingredients. I plan to make a sticky chicken and use that meat for the wraps (to save on cost).

Chicken-Bacon-Ranch Wraps

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.

Serve with Shoestring Oven Fries

One Response to “Chicken Bacon Ranch Wraps”

  1. Carol — July 9, 2007 @ 2:10 pm


    These were delicious and very quick to make. I’m glad Sandy shared this.

    Thanks Amy for all that you do.


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