CHICKEN-BACON-RANCH WRAPS
Make and share this Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, gently mix all ingredients except tortillas and lettuce.
- 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.
- Can keep mixture refrigerated in bowl up to 3 days.
Nutrition Facts : Calories 467.9, Fat 32.7, SaturatedFat 8.7, Cholesterol 75.7, Sodium 783.8, Carbohydrate 17.9, Fiber 1.6, Sugar 2.2, Protein 24
GRILLED CHICKEN-BACON-RANCH WRAPS
Make and share this Grilled Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by Alison J.
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat barbecue to medium heat.
- Brush chicken with oil.
- Grill 6-8 minutes per side or until chicken is cooked through.
- Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
- Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
- Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
- Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.
BUFFALO CHICKEN AND RANCH WRAPS
Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired.
Provided by figgy
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
- Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
- Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 38.6 g, Cholesterol 92 mg, Fat 24.1 g, Fiber 2.4 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 1088.4 mg, Sugar 2.3 g
WARM CHICKEN RANCH WRAPS
These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!
Provided by Kiersten
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 12
Steps:
- Cut chicken breast into strips.
- Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
- Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
- Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 62 g, Cholesterol 77.2 mg, Fat 39.6 g, Fiber 3.5 g, Protein 36.5 g, SaturatedFat 6 g, Sodium 877.6 mg, Sugar 3.3 g
GRILLED BACON-WRAPPED CHICKEN TENDERS
The perfect marriage of smoky and sweet flavors is what you'll get when you use the outdoor grill to cook up these chicken tenders! I like to use center-cut bacon since it is leaner and less likely to cause flare-ups. I find cutting the bacon lengthwise, and then using the thin strips to wrap the bacon, is much easier than trying to wrap using a wide strip. Use your favorite BBQ rub on the chicken!
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
- Mix together honey and water in a small bowl. Set aside.
- Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
- Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 9.7 g, Cholesterol 83.9 mg, Fat 9.1 g, Fiber 0.1 g, Protein 32.3 g, SaturatedFat 2.9 g, Sodium 1181.7 mg, Sugar 8.6 g
BACON-WRAPPED GRILLED CHICKEN
This is an easy way to prepare chicken. It's perfect with some coleslaw and corn on the cob. Prep time does not include the marinating of the chicken.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a ziplock bag, combine the teriyaki sauce, vermouth and garlic.
- Add chicken and coat with teriyaki mixture.
- Refrigerate at least 3 hours.
- Prepare BBQ for medium high heat.
- Brush BBQ rack with vegetable oil.
- Remove chicken from marinade and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
- Grill chicken until it is firm to the touch, about 15 minutes, turning occasionally.
- Serve.
CHICKEN BACON RANCH WRAPS RECIPE
Too hot to cook? Try one of these delicious chicken bacon ranch wraps for lunch or dinner!
Provided by Steph Loaiza
Categories Main Course
Time 7m
Number Of Ingredients 6
Steps:
- On each tortilla, spread 1 1/2 tablespoons of ranch.
- Layer each tortilla with lettuce, grilled chicken, bacon, and cheddar cheese.
- Roll up and serve.
Nutrition Facts : Calories 454 kcal, Carbohydrate 19 g, Protein 32 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 696 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BACON-WRAPPED RANCH CHICKEN
Make and share this Bacon-Wrapped Ranch Chicken recipe from Food.com.
Provided by The Grilling Guru
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.
- In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.
- Pre-heat your grill to high for 5-10 minutes prior to cooking.
- Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.
- Remove the chicken from the bag and wrap each breast with 2-3 pieces of bacon using two toothpicks to attach to the chicken.
- When the grill is hot, place the chicken on the grill and lower the heat to Medium-High.
- Cook the chicken for 9 minutes per side turning only once.
- When the chicken is fully cooked, plate and serve remembering to remove the toothpicks.
Nutrition Facts : Calories 626.8, Fat 46.3, SaturatedFat 12.6, Cholesterol 148.9, Sodium 681.9, Carbohydrate 0.5, Protein 48.8
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