CHICKEN
BACON RANCH WRAPS
Here is a tasty, simple-to-prepare wrap for
lunch! Love these wraps - so very easy to make. Very busy this end with editing the low-carb friends' mini cookbook in volume 2, so just a quick post. Our low-carb friends have contributed awesome recipes and it is a really fun and strong mini cookbook within the greater cookbook. Feel proud my friends reading this! THANK you for your contributions.
Note: Use Gluten-Free Bake Mix #1...the xanthan gum is necessary. - at the Tortilla link!
Note: Use Gluten-Free Bake Mix #1...the xanthan gum is necessary. - at the Tortilla link!
31/2 cups diced chicken (750 mL)
1 cup shredded Monterey Jack ,
OR
Mozzarella Cheese
8 slices cooked, chopped
bacon
1 cup Ranch Dressing (250 mL)
1 Roma tomato, chopped
1/4 cup chopped green onions, (60 mL)
(optional)
2 tbsp chopped, canned
jalapenos, OR to taste (30 mL)
Jiffy Flexible Microwave Tortillas (CLICK FOR RECIPE)
(quadruple the recipe)
Mayonnaise
Light-tasting olive oil
In
large bowl, combine chicken, Monterey Jack, OR Mozzarella Cheese, bacon, Ranch
Dressing, Roma tomato, green onions (if using) and canned
jalapenos.
Prepare
Jiffy Flexible Microwave Tortillas.
Fill tortillas and use mayonnaise to seal edges closed. Fry in light-tasting
olive oil on both sides in nonstick skillet.
Helpful
Hint: Mayonnaise and olive oil are not included in
the nutritional analysis as people will use as much or as little as they
prefer.
Yield: 8 servings
1
serving
479.0
calories
24.5
g protein
38.1
g fat
7.6
g carbs