Southwest Chicken Ranch Wrap Recipes

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWESTERN GRILLED CHICKEN WRAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
• Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

CRUNCHY SOUTHWESTERN CHICKEN WRAP

Steps:

• In a bowl mix together sour cream, salsa, and taco seasoning until well blended.
• Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
• Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
• Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.

SOUTHWEST CHICKEN WRAPS

Steps:

• Make sure your chicken is pounded out to an even thickness, if needed.
• Mix the salt, chili powder, paprika, cumin, onion powder, garlic powder, black pepper and cayenne pepper together. Adjust the seasonings as needed to your liking.
• Take your chicken breasts and put them in a zip top bag. Pour your lime juice and oil in the zip top bag. Seal the zip top bag and squish the chicken breasts around in the bag to help the juice and seasonings cover the chicken evenly.** You can let this chicken marinate for 30 minutes, but I usually just put it straight on the smoker or grill.
• Heat your grill on medium heat or your smoker on 400°. Place the chicken on the grill or smoker.FOR THE GRILL: Let the chicken cook on one side for 5-8 minutes, and then flip it and let it cook on the other side for 5-8 minutes or until the internal temperature reaches 165°FOR THE SMOKER: Place your chicken on the smoker at 400° and let it smoke for 20-30 minutes. Flip it half way through the smoking time. It will be done when the internal temperature reaches 165°***See my blog post above for the digital meat thermometer I use!****See notes or blog post above for cooking the chicken on the stove top or in your oven.
• When your chicken is done cooking, take it off the heat and slice/chop it up, set aside.
• While your chicken is cooking, take your ranch dressing and your additional Taco Seasoning and mix it up. Add more Taco seasoning to taste as desired.
• Take one large flour tortilla. Spread 1 tablespoon of the taco-ranch dressing on the center of the tortilla.
• Take 1 heaping cup of chopped romaine lettuce and place it in the center of the tortilla.
• Take 1/4 of your cooked, sliced/chopped chicken and place on top of the lettuce.
• Add all of the other ingredients you want: red onions, tomatoes, avocado, black beans, corn, 1/4 cup of shredded cheese and some tortilla strips on top of the lettuce and chicken.
• Add 3 tablespoons of the taco-ranch dressing on top of the fillings.
• OPTIONAL: You can mix up all of the wrap fillings with the dressing by taking a spoon and mixing the dressing up with the other stuff so the taco-ranch dressing is evenly spread on the ingredients. Or you can simply fold over the tortilla on top of the ingredients and roll the ingredients around in the tortilla.
• Take your tortilla and wrap it up like a stuffed burrito, tucking in the sides as you roll it up.
• Heat a skillet over medium heat. Place the sandwich wrap seam side down on the hot skillet. Let the bottom of the wrap heat until it is golden brown. Turn it over so the top can get golden brown and do the same for the sides, so the wrap is heated and crispy golden brown on all sides.
• Cut the wrap in half (if desired) and enjoy! You can serve the wrap with extra taco-ranch dressing if desired.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
• Set aside.
• Coat chicken with chili powder.
• Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
• Cut into thin slices.
• Wrap tortillas in plastic wrap.
• Microwave on high 1 minute.
• For each sandwich, place cheese, down the center of one tortilla.
• Top with chicken breast slices, and then bean mixture.
• Roll up tightly;secure with wooden pick in two places, cut in half.

SOUTHWEST CHICKEN AND BACON WRAPS

Steps:

• In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. (Freezing instructions begin here.) Seal and marinate in the refrigerator for 2-24 hours.
• Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. (See other ways to cook your chicken in notes below.)
• To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
• uncooked chicken in the Southwest Chicken Marinade
• cooked bacon pieces
• shredded cheese
• tortillas (Here are tips for freezing tortillas.)
• Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
• Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
• Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, double the marinade and broth amount.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

SOUTHWEST CHICKEN-RANCH WRAP

Steps:

• Spread tortilla with dressing; top with remaining ingredients.
• Fold in opposite sides of tortilla, then roll up burrito style.