HOW TO MAKE A CHICKEN BACON RANCH WRAP RECIPES

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CHICKEN-BACON-RANCH WRAPS RECIPE - PILLSBURY.COM



Chicken-Bacon-Ranch Wraps Recipe - Pillsbury.com image

Deli rotisserie chicken and bottled ranch dressing make these tasty wraps a snap to prepare.

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

3 cups coarsely shredded deli rotisserie chicken (from 2 to 2 1/2-lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
1 package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
4 cups shredded romaine lettuce

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 , CarbohydrateContent 24 g, CholesterolContent 75 mg, FatContent 4 , FiberContent 0 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Wrap, SodiumContent 880 mg, SugarContent 2 g, TransFatContent 0 g

BEST CHICKEN BACON RANCH LETTUCE WRAP RECIPE -HOW TO MAKE ...



Best Chicken Bacon Ranch Lettuce Wrap Recipe -How to Make ... image

Cut some carbs the fun way with this easy recipe for chicken bacon ranch lettuce wraps from Delish.com!

Provided by Megan Shepherd

Categories     low-calorie    low-carb    easy chicken    dinner    lunch    salad    snack

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)

Steps:

  • In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice. Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick and repeat with remaining ingredients to make three more wraps. Serve with chips, if desired.

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