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Crispy Chicken Ranch Wraps
Stroller Envy

Crispy Chicken Ranch Wraps

Rotisserie chicken wraps with ranch, bacon and cheddar, briefly toasted.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 10-inch flour tortillas
  • 3 cups cooked shredded chicken
  • 1/3 cup ranch dressing
  • 4 cooked bacon slices crumbled
  • 1 cup shredded sharp cheddar
  • 1 cup shredded lettuce
  • 1 tomato seeded and diced
  • 1 tablespoon olive oil

Method
 

  1. Mix chicken with ranch, bacon and cheddar. Warm tortillas briefly according to package directions so they fold easily.
  2. Divide filling among tortillas, add lettuce and tomato, fold sides inward and roll tightly. For advance prep, refrigerate the assembled wraps promptly and toast within 2 hours.
  3. Heat half the oil in a large nonstick skillet over medium heat. Toast 2 wraps seam-side down for 2 minutes, then turn and toast 2 minutes more until the outside is crisp. Repeat with remaining oil and wraps. Serve immediately.

Notes

Equipment: large nonstick skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Use properly chilled cooked chicken. Brief toasting crisps the tortilla while the salad filling remains cool; it is not intended as a full reheating method.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.