Chicken And Ranch Blt Lettuce Wraps Recipes

GRILLED CHICKEN BLT WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

BLAT CHICKEN LETTUCE WRAPS WITH RANCH MAYO

Steps:

• Start by making the Ranch Mayo, add the egg, vinegar, Dijon mustard, granulated onion and garlic, pepper, salt, and paprika. Blend starting on low to combine, then begin to add the oil in a thin steady stream, increasing the speed as you go.
• Keep blending until all the oil has been added, and the mayo is thick. I usually end at speeds 4-6 on a Vitamix. Then add the parsley and dill and blend just to combine. Transfer the mayo to a container of your choice, I like a squeeze bottle, and store in the fridge for up to 3-4 days.
• To make the lettuce wraps, start by cutting/tearing a sheet of parchment paper about 2 1/2′ long. Arrange around 6 leaves of lettuce in one corner with all the ends pointing into the center. Then add your toppings down the middle, as pictured in the post.
• Next using your hands, gather the lettuce over the top of the filling, and wrap the corner of the parchment up and over the lettuce, tucking it under the other side as you begin to roll.
• Once you have the corner tucked under the other side, gather the ends of the lettuce leaves in one end, and fold the parchment over to create a crease, enclosing in the ends. Repeat this process on the other side, while keeping your hand in the center to keep the lettuce wrap tight as you do the corners.
• Finally when the ends are secured, roll the lettuce wrap to the end of the parchment paper as tightly as possible. Cut the wrap in half and enjoy, or refrigerate and eat with in 4-6 hours.

CHICKEN AND RANCH BLT LETTUCE WRAPS

Steps:

• Combine chicken and dressing in medium bowl.
• Spoon onto lettuce leaves.
• Top with remaining ingredients.

CHICKEN BLT WRAPS

Steps:

• Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion.

CHICKEN RANCH WRAPS

Steps:

• Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
• Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

CHICKEN BACON RANCH WRAPS

Steps:

• Combine the chicken and the ranch dressing in a large bowl.
• Lay the tortillas out on a counter or work surface. (If the tortillas aren't very pliable, heat in the microwave to soften so that they will roll without tearing.)
• Divide the chicken mixture evenly between the 6 tortillas, placing it down the center of the tortilla. Top with chopped bacon, shredded lettuce and diced tomatoes. Fold in the sides of the tortillas, then roll up.
• Cut in half to serve.