Today’s dish is not an earth-shattering, revolutionary recipe. It’s simply a wrap…but a really really delicious wrap!
In order to truly appreciate this wrap, you should know how it came to be. Last night I had plans to make Fettuccine with Creamy Red Pepper Sauce. I started cooking, sauteed my onions and garlic and got the water boiling for the pasta. And then…disaster. I got out my jar of roasted red peppers (which is the main ingredient) only to realize…it’s actually a jar of sun-dried tomatoes! The bottles they come in look almost identical, and apparently when I was making the grocery list, I just saw what I wanted to see. Bummer. We had no other pasta sauce or ingredients to make pasta sauce. So I dumped out the boiling water and pondered what to do…
I was extremely disappointed that I didn’t get to make that pasta dish. But, it was time to get creative. I had bought some Tyson chicken strips to put in the pasta, so I wanted to use those. I also have some extra tortillas that need to be eaten. Thus, the chicken-ranch club wraps were born. They were reeeeeeaaaallly good. In fact, they were so good, I had another one for lunch today. So the next time you’re looking for something to make in a fix, or are just craving a delicious, fresh wrap, this is the way to go!
Chicken-Ranch Club Wraps
Serving: 1 wrap
1 Large Flour Tortilla
1 1/2 Tbsp Ranch Dressing
3/4 cup shredded cheddar cheese
1 slice tomato
2 pieces of bacon, cooked and crumbled
2 oz. Tyson Grilled & Ready Frozen Chicken Breast Strips
Heat up the Chicken strips, either in the microwave or stove, according to package directions.
Spread Ranch dressing over tortilla. Add cheese, lettuce, tomato, crumbled bacon, and chicken strips. Roll up.
If you don’t have a panini press, you could eat your wrap as-is and it would be great!
If you DO have a panini press, I would recommend spraying your wrap with cooking spray and then letting it heat in the press for a couple minutes. This makes the wrap crispier and melts the cheese nicely.