Barbecue Ranch Club Wraps Recipes

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Steps:

• Streak the tortilla with a bit of your fav sandwich dressing.
• Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
• Wrap, slice in 1/2 and bag it up!
• Great Heated UP! or Made HOt!

Steps:

• Preheat oven to 375 degrees F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Place the BBQ sauce in a medium bowl, toss the chicken tenders into the sauce, coating them completely. Place them back on the rack and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with the spinach, tomato, and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the dressing over the vegetables and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating).

Steps:

• Place the flour tortillas on a flat surface.
• In a large mixing bowl, toss salad mix, bacon and diced tomatoes with desired amount of dressing.
• Place one slice of smoked turkey and smoked ham on each tortilla.
• Divide the tossed salad among the four tortillas, mounding the salad in the middle of each tortilla.
• Top each salad with even amounts of shredded cheese and remaining slices of turkey and ham, divided evenly among the tortillas.
• Fold the 2 sides of the tortilla over the salad to close the ends, then fold the bottom edge of the tortilla all the way over the salad and meats and cheese, completely covering it. Roll the wrap tightly all the way to the top edge until a burrito-like package is formed.
• Cut each wrap sandwich into fourths and secure with long frilled toothpicks.
• Display on a party tray with extra barbecue ranch dressing for spooning onto wraps.

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.