Prep 10 mins
Cook 10 mins
This is a great quick and easy recipe that I got from a Hidden Valley Ranch recipe book. The ingredient that we think "makes" these wraps are the red pepper slices. The combination of all the ingredients are very tasty. You could use whatever toppings you would like if your tastes differ. The prep time does not include cooking chicken - leftovers work great or I just cook up some boneless, skinless breasts right before making dinner.
- 2 -3 cups shredded cooked chicken
- 1 (1 ounce) package dry ranch dressing mix
- 1 cup sour cream
- 1⁄2 cup salsa
- flour tortilla
- shredded lettuce
- shredded cheddar cheese
- sliced red pepper
- sliced black olives
- Mix cooked chicken with dressing mix, sour cream and salsa.
- Heat on stove top until hot.
- Serve in warm tortillas with toppings such as lettuce, red pepper and black olives.
It was okay. A quick and easy lunch.
Oh my, this is good! I had some leftover grilled chicken that I didn't want to eat plain - searched for a recipe that had ingredients I had on hand, and voila - made this! I scaled it down to 2 servings for just me. I used low fat sour cream and low carb tortillas. Topped with some low fat cheese and this is PERFECT! :) Whole thing took maybe 5 minutes from start to finish. It's a keeper!
Somehow I ended up with enough leftover chicken to make this for a dinner - I know you said the red pepper is what "makes" it, but at this time of year, I don't buy any peppers, let alone red ones! ;-) I prepared the chicken mixture as directed, then served with chopped black olives, lettuce and sliced green onions. I omitted the cheese. Everyone loved the filling and the way I served it - thanks for sharing this recipe!