Sunday dinner: Ranch chicken and bacon wraps

Stuff classic flavors into a wrap to make scrumptious Sunday dinner sandwiches. These wraps are flavorful, filling and fun for a hungry group.

This Sunday dinner recipe for ranch chicken and bacon wraps offers classic flavors rolled up into a handheld main dish. Serve these sandwiches with a side of veggie sticks or a fruit salad to help turn it into a meal.

I grilled my chicken and then shredded it for this recipe, but you could also use a rotisserie chicken or give double duty to last night’s chicken breast leftovers. This is an easy dish to make when you’re looking for a casual, kicked-back meal.

Ranch chicken and bacon wraps recipe

Serves 4

Ingredients:

• 3 (4 ounce) boneless, skinless chicken breasts, grilled and shredded
• 6 slices cooked bacon, crumbled
• 2 tomatoes, seeds removed, diced
• 1 cucumber, partially peeled, cut vertically, seeds removed and diced
• 1/3 cup ranch dressing
• 1/8 cup buttermilk
• 4 ounces shredded cheddar cheese
• 1/4 teaspoon ground black pepper
• 4 ounces lettuce, torn into small pieces, divided
• 4 (10 inch) tortillas or sandwich wraps

Directions:

1. To a medium bowl, add the shredded chicken, bacon, tomatoes and cucumber. Toss to mix.
2. In a small bowl, mix together the ranch dressing and buttermilk.
3. Pour the ranch mixture over the chicken mixture. Add the shredded cheese and black pepper, and toss to mix.
4. Lay the tortillas or sandwich wraps on a flat work surface. For each wrap, spread about 1 ounce of the lettuce down the center of the wrap, from the top edge to the bottom.
5. Add about 1/4 cup of the chicken mixture over the lettuce.
6. Fold the right side of the wrap to just over the ingredients, and continue to roll the wrap tightly.
7. Slice the wrap in half with a serrated knife, place seam side down, and serve immediately.

Kick back for Sunday dinner.

More Sunday dinner recipes

Orange-glazed chicken with bok choy
Spicy skillet chicken spaghetti
Lemon chicken spring veggie rice bowls