Chicken-Bacon-Ranch Wraps

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

By Pillsbury Kitchens

May 7, 2009

cups coarsely shredded deli rotisserie chicken (from 2 to 2 1/2-lb chicken)

cup shredded Monterey Jack cheese (4 oz)

slices cooked bacon, chopped (about 1/2 cup)

1/4

cup chopped green onions (4 medium)

cup ranch dressing

package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)

cups shredded romaine lettuce

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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.

These tasty wraps can also be served cold. For a change of flavor, why not try Cheddar cheese and iceberg lettuce instead of the Monterey Jack and romaine.