Bbq Ranch Chicken Wraps Recipes

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SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP



Sunny's Spicy Ranch Grilled Chicken Salad Wrap image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 wraps

Number Of Ingredients 13

2 chicken breasts, butterflied
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup hot sauce
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 carrots, peeled and cut into 4 long spears
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1 tablespoon olive oil
1 head crisp leafy lettuce, rinsed and shredded
1/2 cup Hidden Valley® Original Ranch® Dressing
2 tablespoons hot sauce
4 8-inch tortillas or sandwich wraps, warmed to make flexible

Steps:

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  • Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

HIDDEN VALLEYANDREG; BBQ RANCH CHICKEN WRAP



Hidden Valleyandreg; BBQ Ranch Chicken Wrap image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound chicken tenders
1 tablespoon prepared BBQ sauce
2 large whole wheat tortillas (10-12 inches)
1 cup baby spinach
1 tomato, sliced
1/2 cucumber, thinly sliced
3 tablespoons Hidden Valley® Original Ranch® Dressing
2 slices cheddar or mozzarella cheese
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Place the BBQ sauce in a medium bowl, toss the chicken tenders into the sauce, coating them completely. Place them back on the rack and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with the spinach, tomato, and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the dressing over the vegetables and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating).

WARM CHICKEN RANCH WRAPS



Warm Chicken Ranch Wraps image

These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!

Provided by Kiersten

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 8

Number Of Ingredients 12

8 skinless, boneless chicken breasts
1 cup water
1 cup cooked rice
½ cup ranch-style salad dressing
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup vegetable oil
8 (10 inch) flour tortillas
2 cups shredded lettuce
2 tomatoes, chopped

Steps:

  • Cut chicken breast into strips.
  • Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
  • Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
  • Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 62 g, Cholesterol 77.2 mg, Fat 39.6 g, Fiber 3.5 g, Protein 36.5 g, SaturatedFat 6 g, Sodium 877.6 mg, Sugar 3.3 g

GRILLED CHICKEN-BACON-RANCH WRAPS



Grilled Chicken-Bacon-Ranch Wraps image

Make and share this Grilled Chicken-Bacon-Ranch Wraps recipe from Food.com.

Provided by Alison J.

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

1 boneless skinless chicken breast
1/2 teaspoon oil
1/4 cup shredded cheese, blend (I like to combine cheddar and monterey jack with jalapenos)
1/4 tomatoes, chopped
2 slices bacon, cooked and crumbled
2 tablespoons ranch dressing
1 flour tortilla

Steps:

  • Preheat barbecue to medium heat.
  • Brush chicken with oil.
  • Grill 6-8 minutes per side or until chicken is cooked through.
  • Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
  • Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
  • Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
  • Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.

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