Ranch Chicken Finger Wrap Recipes

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CHICKEN RANCH WRAPS



Chicken Ranch Wraps image

Provided by Layla

Time 10m

Number Of Ingredients 5

2 cups cooked grilled chicken breasts (chopped (seasoned with your favorite spices, see note*))
1/4 cup Hidden Valley® Simply Ranch dressing
1/2 cup mozzarella cheese
1/4 cup cilantro (minced (optional))
4 8 '' tortillas

Steps:

  • Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
  • Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

BUFFALO CHICKEN AND RANCH WRAPS



Buffalo Chicken and Ranch Wraps image

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

1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
¼ cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
¾ cup ranch dressing, divided

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

CHICKEN RANCH WRAP RECIPE BY TASTY



Chicken Ranch Wrap Recipe by Tasty image

Here's what you need: whole wheat tortilla, provolone cheese, romaine lettuce, shredded chicken, cherry tomatoes, ranch dressing

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 6

1 whole wheat tortilla
2 slices provolone cheese
1 leaf romaine lettuce
½ cup shredded chicken
6 cherry tomatoes, sliced in half
2 tablespoons ranch dressing

Steps:

  • Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
  • Roll into a wrap and place in a reusable container with fruits and veggies for sides.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 1 gram, Protein 29 grams, Sugar 4 grams

ULTIMATE RANCH CHICKEN WRAPS



Ultimate Ranch Chicken Wraps image

These wraps are absolutely delicious. They're somewhat healthy and you can use a different dressing if you'd like. I personally enjoy ranch dressing and it tastes great.

Provided by AmandaT143

Categories     Chicken

Time 28m

Yield 8 serving(s)

Number Of Ingredients 7

8 large flour tortillas
2 lbs chicken breasts, grilled and chopped
1 head ice burg lettuce, shredded
2 tomatoes, chopped
ranch dressing
8 slices bacon, cooked & chopped
shredded mozzarella cheese

Steps:

  • Grill chicken and season with favorite seasonings. Shred lettuce and chop tomatoes. Cook bacon and then chop.
  • In a large pan, heat tortillas for about 1 minute on each side until warm and flexible.
  • Begin assembling wraps. First spread a little bit of ranch dressing on the tortilla then add some shredded lettuce and some tomato.
  • Add some bacon and some of the chopped chicken. Than add on the shredded cheese.
  • Drizzle some more ranch dressing over the top and begin to wrap into a wrap.
  • Serve and eat!

Nutrition Facts : Calories 667, Fat 29.7, SaturatedFat 8.6, Cholesterol 88, Sodium 999.5, Carbohydrate 61.1, Fiber 4.5, Sugar 3.4, Protein 36.6

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

CRUNCHY RANCH CHICKEN FINGERS



Crunchy Ranch Chicken Fingers image

An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing

Provided by Tebo3759

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup corn flake crumbs
1 tablespoon fresh parsley, chopped
1/3 cup ranch dressing
1 teaspoon water
1 lb boneless skinless chicken breast, cut into thin strips

Steps:

  • Combine cornflake crumbs and parsley.
  • Combine dressing and water in another bowl.
  • Dip chicken into dressing mixture.
  • Cover with cornflake mixture.
  • Place on lightly sprayed non stick pan.
  • Bake 8 minutes or until tender in a 425 degree oven.

Nutrition Facts : Calories 249, Fat 11.8, SaturatedFat 2, Cholesterol 71.2, Sodium 316.1, Carbohydrate 7, Fiber 0.3, Sugar 1.5, Protein 27

RANCH CHICKEN FINGER WRAP



Ranch Chicken Finger Wrap image

Every Thursday at a little cafe near where I work will have these and every Thursday we go there. They are so good and so easy. Just throw in some fries while the chicken tenders are cooking and you have a quick and easy meal.

Provided by SK H @Soos

Categories     Chicken

Number Of Ingredients 7

2 - chicken fingers baked crispy and chopped into 1 inch pieces
1 - white wrap (whole wheat or tomato)
2 tablespoon(s) ranch dressing
1 slice(s) onion pull the rings apart
1/4 cup(s) shredded lettuce
1/4 cup(s) chopped tomato
1/4 cup(s) shredded cheddar cheese (or your favorite cheese)

Steps:

  • Lay wrap flat and spread ranch dressing on the wrap. Put lettuce tomato and onion on the lower portion close to the bottom because you have to wrap this like a burrito. Lay cut up chicken fingers and shredded cheddar or your favorite cheese on top of lettuce mound. Fold like a buritto tucking everything in then roll. EAT IT UP You can also heat these on a grill if you like.

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