CHICKEN BACON RANCH WRAPS
These cool and creamy Chicken Bacon Ranch Wraps are a super quick and easy lunch or light dinner option!
Provided by Shawn
Categories Main Dish
Time 10m
Number Of Ingredients 6
Steps:
- Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
- Roll up tortilla tightly and cut in half. Enjoy!
Nutrition Facts : Calories 551 kcal, Sugar 4 g, Sodium 948 mg, Fat 40 g, SaturatedFat 12 g, Carbohydrate 22 g, Fiber 2 g, Protein 25 g, Cholesterol 89 mg, ServingSize 1 serving
CHICKEN-BACON-RANCH WRAPS
Make and share this Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, gently mix all ingredients except tortillas and lettuce.
- To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
- Can keep mixture refrigerated in bowl up to 3 days.
Nutrition Facts : Calories 467.9, Fat 32.7, SaturatedFat 8.7, Cholesterol 75.7, Sodium 783.8, Carbohydrate 17.9, Fiber 1.6, Sugar 2.2, Protein 24
EASY CHICKEN BACON RANCH WRAP RECIPE
This EASY chicken bacon ranch wrap recipe makes a tasty lunch with flavors that everyone loves. Plenty of options for ingredient shortcuts!
Provided by Emily Dingmann of myeverydaytable.com
Categories Lunch
Time 5m
Number Of Ingredients 6
Steps:
- Lay the tortillas on the counter or large cutting board and handful of greens onto the bottom third of the tortilla.
- Top with bacon slices, shredded chicken, ranch, and tomatoes.
- Roll up bottom of tortilla, fold over the sides, and roll up, securing with a toothpick if desired.
Nutrition Facts : Calories 601 calories, Sugar 1.5 g, Sodium 1155.3 mg, Fat 33.4 g, SaturatedFat 8.7 g, TransFat 0.1 g, Carbohydrate 40.2 g, Fiber 0.3 g, Protein 33.3 g, Cholesterol 90.4 mg
CHICKEN-BACON-RANCH WRAPS
Deli rotisserie chicken and bottled ranch dressing make these tasty wraps a snap to prepare.
Provided by Pillsbury Kitchens
Categories Lunch
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days.
- To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
Nutrition Facts : Calories 470, Carbohydrate 24 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Wrap, Sodium 880 mg, Sugar 2 g, TransFat 0 g
WARM CHICKEN RANCH WRAPS
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
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
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
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.
BUFFALO CHICKEN AND RANCH WRAPS
Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired.
Provided by figgy
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
- Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
- Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 38.6 g, Cholesterol 92 mg, Fat 24.1 g, Fiber 2.4 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 1088.4 mg, Sugar 2.3 g
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