Wild Ranch Chicken Wraps Recipes

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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

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.

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).

WILD RANCH CHICKEN WRAPS



Wild Ranch Chicken Wraps image

Make and share this Wild Ranch Chicken Wraps recipe from Food.com.

Provided by Sue Z Q

Categories     Chicken Breast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 (6 ounce) box Uncle Bens wild rice
2 cups cooked chicken
1/2 cup fat free ranch dressing
8 flour tortillas

Steps:

  • Place chicken in the oven to cook while the rice is cooking. Prepare rice to the box instructions. When everything is finished, cube chicken and add to the rice. Stir in dressing.
  • Line a warm tortilla with rice mixture. Top with lettuce. Roll & Enjoy!

Nutrition Facts : Calories 168.7, Fat 4.9, SaturatedFat 1.3, Cholesterol 27.2, Sodium 322.8, Carbohydrate 19.1, Fiber 0.9, Sugar 1.3, Protein 11.3

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

AVOCADO-RANCH CHICKEN WRAPS



Avocado-Ranch Chicken Wraps image

My grandchildren love these wraps. My daughter gave me the recipe years ago, and now I make them as an afternoon snack or a light meal. I make the dressing from a simple ranch dressing mix. -Janice Stoltenow, Lebanon, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breast
1/4 cup lime juice
1/2 teaspoon garlic salt
1/3 cup plus 1/4 cup chopped fresh cilantro
1/2 medium onion, chopped
1-1/2 cups cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
3/4 cup shredded cheddar cheese
1 cup ranch salad dressing
6 flour tortillas (10 inches), warmed

Steps:

  • Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,

Nutrition Facts : Calories 610 calories, Fat 33g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 1232mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.

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

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

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