Southwest Chicken Ranch Wrap Recipes

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.

SOUTHWEST CHICKEN AND BACON WRAPS

Steps:

• In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. (Freezing instructions begin here.) Seal and marinate in the refrigerator for 2-24 hours.
• Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. (See other ways to cook your chicken in notes below.)
• To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
• uncooked chicken in the Southwest Chicken Marinade
• cooked bacon pieces
• shredded cheese
• tortillas (Here are tips for freezing tortillas.)
• Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
• Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
• Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, double the marinade and broth amount.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

SOUTHWESTERN CHICKEN WRAPS

Steps:

• In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
• Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

SOUTHWESTERN GRILLED CHICKEN WRAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
• Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken as directed on package.
• Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese.
• Roll up tortillas.

CHICKEN RANCH WRAP RECIPE BY TASTY

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!

SOUTHWESTERN CLUB WRAP

Steps:

• Heat the oven to 250°F Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes to soften. This will make them easier to roll. Alternately, heat each tortilla in the microwave for 10 seconds.
• Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended.
• Working with one wrapper at a time, layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with a piece of the turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll.
• Slice each sandwich in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.

SOUTHWEST CHICKEN-RANCH WRAP

Steps:

• Spread tortilla with dressing; top with remaining ingredients.
• Fold in opposite sides of tortilla, then roll up burrito style.