Chicken Bacon Ranch Wraps

Ingredients

Chicken Salad

• 3 cups cooked chicken (chopped)
• ⅓ cup mayonnaise
• ⅓ cup ranch dressing
• 1 stalk celery (chopped)
• 2 tablespoons fresh parsley (chopped)
• salt and pepper (to taste)

Wraps

• 8 strips bacon (thick cut, cooked crisp)
• 8 leaves lettuce
• 4 large flour tortillas

Instructions 

• In a medium size bowl, add the chicken, mayonnaise, ranch dressing, celery, parsley, salt, pepper and mix until well combined.
• Lay a tortilla on a cutting board and top with 2 leaves of lettuces in the center. Top with ¼ of the chicken salad, and 2 strips of bacon. Roll up the tortilla and cut in half. Repeat with remaining ingredients.

Notes

1. Only large tortillas. Even medium size tortillas can result in overstuffing the wraps which will make them tear. So either use large flour tortillas or portion out the chicken salad and make more wraps.
2. Crispy bacon. Make sure to crisp up your bacon really well for an added crunchy texture. Chewy bacon will work, but it’s just not as yummy.
3. Use a serrated knife. For nice clean cut ranch chicken wraps use a serrated knife. The next best option is to use a very sharp chef’s knife.   
4. Add extras. Feel free to toss in some shredded cheddar cheese, olives, or avocado when making your wraps. And for the ultimate chicken bacon ranch wraps don’t forget to serve them with additional ranch on the side for dipping.
5. Already wrapped and cut chicken bacon ranch wraps can be stored in the fridge for up to 4 days when covered in plastic wrap or put in an airtight container. However, they do not freeze well.