Warm Chicken Ranch Wraps
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Water1 cup
Cooked Rice1 cup
Buttermilk1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Vegetable Oil2 cups
Shredded LettuceDirections:
1
Cut chicken breast into strips
2
Grilled chicken method: Spray a large skillet with nonstick cooking spray
3
Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear
4
Add the water and bring to a boil
5
Add the rice, cover and remove form the heat and let stand for 5 minutes
6
Stir in the salad dressing
7
Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture
8
Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it
9
Combine the fried chicken strips and the cooked rice pilaf
10
Stir in the salad dressing
11
Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes
12
Fold in both sides of the wrap
13
Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go
14
Slice each wrap in half diagonally and serve