Chicken Bacon Ranch Wrap

Name: Chicken Bacon Ranch Wrap
Prep time: 20 min
Total time: 3 h 10 min
Yield: 4 servings
Ingredients: Ranch Dressing; 1/4 cup mayonnaise; 2 tablespoons sour cream; 2 tablespoons buttermilk *; 1 tablespoon chopped fresh parsley leaves; 1 teaspoon chopped fresh dill **; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/8 teaspoon ground red pepper; Crispy Chicken Tenders; 8 ounces chicken tenders; 1 cup buttermilk *; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon paprika; 3/4 cup panko bread crumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon paprika; Wraps; 4 (10-inch) large flour tortillas; 8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend; 2 cups chopped romaine lettuce leaves; 8 slices bacon, crisply cooked, crumbled; 1 medium (1/2 cup) tomato, chopped

A delicious weekend lunch or weeknight dinner the whole family will love!

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20 min

Prep Time

03 hrs 10 min

Total Time

servings

Ingredients

Ranch Dressing

¹/₄ cup mayonnaise

2 tablespoons sour cream

2 tablespoons buttermilk

1 tablespoon chopped fresh parsley leaves

1 teaspoon chopped fresh dill

¹/₄ teaspoon onion powder

¹/₄ teaspoon garlic powder

¹/₈ teaspoon ground red pepper

Crispy Chicken Tenders

8 ounces chicken tenders

1 cup buttermilk

1 teaspoon salt

¹/₂ teaspoon pepper

¹/₄ teaspoon paprika

³/₄ cup panko bread crumbs

¹/₄ cup grated Parmesan cheese

¹/₂ teaspoon paprika

Wraps

4 (10-inch) large flour tortillas

8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend

2 cups chopped romaine lettuce leaves

8 slices bacon, crisply cooked, crumbled

1 medium (¹/₂ cup) tomato, chopped

*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups. Let stand 5 minutes. Use 2 tablespoons for dressing and 1 cup for chicken tenders. **Substitute 1/2 teaspoon dried dill weed.

How to make

STEP 1

Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.
STEP 2

Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag. Seal bag; shake until chicken is well coated. Refrigerate at least 2 hours or overnight.
STEP 3

Heat oven to 400ºF. Lightly grease baking sheet; set aside.
STEP 4

Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.
STEP 5

Remove chicken tenders from buttermilk mixture. Coat each with bread crumb mixture. Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray. Bake 12-15 minutes or until internal temperature is 165ºF and tenders are golden brown.
STEP 6

Cool 5 minutes. Slice chicken tenders into 1/4-inch thick strips.
STEP 7

Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes. Roll up tortillas, burrito-style, tucking in sides as you roll.
STEP 8

Heat 12-inch skillet over medium heat. Place wraps into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes.
STEP 9

Secure wrap with toothpicks. Cut each wrap diagonally in half before serving.

Tip #1

To make ahead, prepare chicken tenders as directed. Cool. Place into resealable plastic freezer bags; freeze. To reheat frozen tenders, bake at 350°F, 10-12 minutes or until heated through.

Nutrition (1 serving)

670 Calories

33 Fat (g)

100 Cholesterol (mg)

1940 Sodium (mg)

55 Carbohydrates (g)

3 Dietary Fiber

38 Protein (g)

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