This was a weekend creation that started with my husband wanting a wrap for lunch. You know, something a little more substantial than our normal pb & j (as much as I cook, my kids live off of them during the week!). He diced and cooked the chicken with a little seasoning salt and grill seasoning and I got the veggies ready.
I’ve had quite a few barbecue chicken wraps at different restaurants so when we asked what else I wanted on it, I immediately thought Ranch dressing and barbecue sauce. Instead of cheese to keep it a bit lighter, I topped it all with Santa Fe tortilla strips that I normally use on my salads (found with the croutons in the grocery store). Oh my goodness…talk about lick your fingers good!
Barbecue Ranch Chicken Wraps
Serving Size: 4
2 boneless, skinless chicken breasts diced
2 tablespoons olive oil
2 teaspoons seasoning salt or grill seasoning (or combination of both)
2 Roma tomatoes, sliced
3-4 leaves Romaine lettuce
4 tablespoons barbecue sauce
4 tablespoons light ranch dressing
4 tablespoons Santa Fe tortilla strips
4 soft taco size tortillas
Add olive oil to a medium skillet and heat over medium for a couple of minutes. Add chicken and seasoning and cook until done throughout. In the meantime, assemble the wraps.
Place the tortillas between two damp paper towels and heat in the microwave for 30 seconds. In the middle of the wrap, place a couple of pieces of lettuce, topped with 3 or 4 slices of tomatoes. Top with about 1/3 cup chicken. Drizzle about 1 tablespoon of the ranch dressing and barbecue sauce (each) over the chicken, topped with about a tablespoon of the tortilla strips. Roll up and cut if desired.