Flaky Chicken Wraps

Serve these chicken-and-biscuit sandwiches warm from the oven with a tangy dipping sauce on the side.

–

Save & Share

Servings 8

false

( 30 ) Ratings

30 Ratings

5 Stars 19%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

74c08f02-182b-4de7-8e81-7387e3098f25

ingredients 7
Prep Time 45 min
Total Time 0 min

Ingredients

Wraps

2: tablespoons oil

1: (1.0-oz.) envelope ranch salad dressing mix

1: (16.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits

1: (6-oz.) pkg. refrigerated fully cooked grilled chicken breast strips

2: tablespoons butter or margarine, melted

Dipping Sauce

1/2: cup sour cream

1/2: cup mayonnaise

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of the salad dressing mix; mix until well blended.
2 Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
3 Bake at 350°F. for 18 to 22 minutes or until light golden brown.
4 Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps.