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Prep 15min
Total15min
Ingredients7
Servings8
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Ingredients
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 Count)
4
cups shredded romaine lettuce
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Steps
1
In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days.
2
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.
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These chicken bacon wraps can also be served cold.
To switch up the flavors in this chicken bacon wrap recipe, try using cheddar cheese and iceberg lettuce instead of the Monterey Jack and romaine.
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