Try making this chocolate chiffon cake; it’s the greatest you’ve ever had. If you’d like, chill the food before serving.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 skinless, boneless chicken breasts
- 1 cup water
- 1 cup cooked rice
- ½ cup ranch-style salad dressing
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup vegetable oil
- 8 (10 inch) flour tortillas
- 2 cups shredded lettuce
- 2 tomatoes, chopped
Instructions
- Cut chicken breast into strips.
- Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
- Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
- Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Nutrition Facts
| Calories | 802 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 878 mg |
| Sugars | 3 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
this recipe is the perfect summer snack. I made an abundant amount so I’ve had it in the morning, noon, & night (hot and cold). my family enjoyed it. even my picky Pit Bull came back for seconds! I read in the comment section that this recipe would be good with bacon crumbles so I added them and avocado to complement the ranch sauce’s creaminess. I also used brown rice because it’s healthy and for easier digestion for the canine family members.
This recipe was good but I accidentally forgot to thaw the chicken ahead of time so by the time they were done cooking in the frying pan (I didn’t bread them) it was quite runny. I only added 3/4 cup water and it still made the wraps a little soggy. Would make it again but it didn’t seem to go as far as I would have thought with 8 chicken breasts. It was good all in all.
I was looking for a tasty wrap that my whole family would love. The chicken strips (fried) were very tasty. I didn’t mix the rice and chicken together with the ranch. I left it all separate and let them add what they wanted. I sliced onion as well for an extra veggie. They are very filling.!
Really good!
Yummy!
Like others, I skipped the rice and used the grill to cook my chicken breasts, seasoned with salt, pepper and oil. So it was a pretty simple wrap; grilled chicken, lettuce, tomatoes and onion topped with home made Ranch Dressing, wrapped in grilled flour tortillas. Next time I’ll add bacon too!
I think you should revise the recipe to say 8 chicken strips and 1 cup of instant rice. If you followed the recipe as written you would have a pretty big frying pan of chicken. I loved the results and my husband said he would eat it again.
I omitted the water after cooking. Then added taco seasoning. Then added rice and dressing.
I too thought these wraps were rather bland the first time I made them. The second time, I used the fajita-flavored rice-in-a-bag that takes 90 seconds in the micro. Big difference! I also used the pre-packaged grilled chicken strips. Those two changes took out most of the work and added a whole lot more flavor.
Use the pre-packaged grilled chichen or used coated crispy chicken strips for add flavor, otherwise kind of bland…
My family loved these wraps! Used a Hidden Valley Ranch dressing packet made with mayo and milk and added bacon and swiss cheese. Super delicious warm or cold! Definitely will make these again!
I ended up doing like a chicken Caesar wrap and dubbed Caesar dressing for the ranch. 🙂
This was very good for a quick meal. I added a little salsa with the ranch dressing just for a little more flavor. I will be making this again.
My family raved about this meal. It is at the top of our list now!
I used sauteed chicken that was marinated in honey mustard and some leftover rice (which was a spicey rice) in this wrap. This was an easy dinner that used up leftovers.
Awesome, EASY recipe! Tastes just like a wrap you’d get at a restaurant! The only thing I did differently was use seasoned chicken breasts cooked on the grill. I also added a little shredded mexican cheese to them, and they were a hit! Will definitely make again!
Great for a quick dinner! I used some leftover grilled chicken I had on hand. I also used some homemade ranch dressing – “Ranch-Style Buttermilk Dressing” from this site to be exact. I chopped up some cherry tomatoes and I really felt these needed a little something “extra” some I added some shredded cheddar cheese and crumbled bacon – that did the trick! I served it with some chips and dill pickle spears – YUM!
simple ingredients work well
Yummy! Thanks for sharing!
Great, versatile recipe, I make it constantly in the summer. The picky boyfriend loves it, it is cheap and easy, and goes pretty far. I typically use less chicken, and cook it in hot sauce or different spices. I usually add cheese to the wrap, and sometimes warm raisins for myself. Green onion is also a great add-in.
Used tofu and absolutely loved these wraps. Taste superb. I baked the tofu slices at 400F oven and sprinkled salt , chili powder and some sumac.