About 1.5 lb. Chicken (I use frozen Breasts)
1 Chicken Broth Cube, crushed
3T Favorite Ranch Dressing
1T McCormick’s Montreal CHICKEN Season
Fresh Tomatoes, diced
Shredded Mild Cheddar Cheese
PEACH PINEAPPLE CHIPOTLE Salsa (Use this!)
Optional Topping: Onion, Minced Jalapeno, Mayo (We skip Mayo- Tasty, as is.)
Wrap of Choice: Taco Shell, Egg Roll, Toasted Bread, etc. We use Soft Shell
I bake Bacon- Line pan with foil. Bake (No need to preheat) at 425 for about 12-15minutes.
Fill Stove Top Pan with enough water to cover all, but, 1 inch of chicken (Top inch is out of water). Add in 1 Chicken Broth Cube. Boil til cooked (Optional: I sometimes boil til water runs out and allow to sizzle a minute. TASTY.).
Cut up chicken. EVENLY, sprinkle with season. Toss with ranch dressing. Mix well.
Top onto wrap of choice. With Toppings of choice.
Extra Tasty Option:
After wrapping wraps. Butter Flavor Cooking Spray Skillet. Brown on each side, like so:
NOTES: Low Carb? Try Lettuce Leaves for Wraps. Egg Roll Wraps, work.
Even Lower Calories- Try Turkey Bacon! Or, sprinkle a little Ranch Pkt. over WITH McCormick’s … Endless Options.
CHECK OUT OUR OTHER RECIPE USING LEFTOVER SALSA – Rollin Hawaiians (Hawaiian Style Ham Enchiladas)