
Bacon Ranch Chicken Salad Wrap
Published on
[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.25.0″ _module_preset=”default”][et_pb_row _builder_version=”4.25.0″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.25.0″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
Ingredients:
- 2 cups cooked chicken, shredded or chopped
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 packet ranch seasoning mix
- 1/4 cup sour cream
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup mixed greens or lettuce
- Optional additions: diced tomatoes, shredded cheese, sliced avocado
Instructions:
Prepare the Chicken Salad:
- In a large mixing bowl, combine the shredded chicken and crumbled bacon.
- Mix the ranch dressing, ranch seasoning packet, and sour cream together in a small bowl until well blended.
- Pour the ranch mixture over the chicken and bacon. Stir until all ingredients are well coated with the dressing. Season with salt and pepper to taste.
Assemble the Wraps:
- Lay a flour tortilla flat on a clean surface.
- Place a layer of mixed greens or lettuce across the center of the tortilla, leaving enough room at the edges for wrapping.
- Spoon a generous amount of the chicken salad over the greens.
- Add any optional ingredients like diced tomatoes, shredded cheese, or sliced avocado on top of the chicken salad.
Wrap It Up:
- Fold the sides of the tortilla inwards over the filling.
- Starting from the edge closest to you, roll the tortilla tightly around the filling until completely wrapped.
- If needed, you can secure the wrap with toothpicks or wrap it in parchment paper to help hold its shape.
Serve:
- Cut the wrap in half diagonally and serve immediately. You can also wrap them in foil and refrigerate for a packed lunch.