It’s too hot to cook and who wants to be cooped up inside when it’s so nice outside. So grab your leftover chicken and turn it into wraps- an easy picnic lunch that’s easy for you and fun for the whole family.
Chicken Ranch Wrap Recipe
Wraps are easy to make because all you have to do is lay out all the ingredients and roll up the tortilla. Just make sure you place all the ingredients in a long row in the middle of your tortilla- this will make rolling it up so much easier.
Once all the ingredients: cheese, chicken, ranch, tomato, lettuce and buffalo sauce (if so desired) are lined up then it’s time to roll.
To create the wrapped tortilla effect: Roll up tortilla by slightly folding in sides towards the center as you fold the side nearest you upwards toward the top of the tortilla. Roll wrap away from you keeping all of the inside fillings tight.
Make up several, throw in a basket with some fruit and head out on your picnic. One of my favorite picnic spots in Minnesota is at the path start to Devil’s Kettle in Judge C. Magney State Park.
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Wrap
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- 2/3 cup Chicken cooked and shredded
- 5 Grape Tomatoes Halved
- 1 leaf Lettuce torn into pieces
- 1/8 cup Shredded Cheddar
- 1 Tbsp. Ranch Dressing
- 1 Flour Tortilla Large
- Buffalo Sauce to taste (Optional)
Ingredients
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- Start by shredding your chicken. Pull all of white meat off of cooked rotisserie chicken or slice up a single chicken breast. Place in a food processor or blender. Pulse slightly until chicken looks close to being ground. For larger pieces, pull apart and use as is.
- Lay out your tortilla and line all ingredients down the middle of the tortilla.
- Roll up tortilla by slightly folding in sides towards the center as you fold the side nearest you upwards toward the top of the tortilla. Roll wrap away from you keeping all of the inside fillings tight. Slice wrap in half and serve.