Chicken And Ranch Blt Lettuce Wraps Food

BLT CHICKEN SALAD LETTUCE WRAP

Steps:

• Combine chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine.
• Serve chicken salad and avocado slice in a lettuce leaf, over a bed of mixed greens, on top of cucumber slices or your favorite crackers or toasted bread (not Whole30). Top with chives and crumbled bacon if you wish.

CHICKEN BLT WRAPS

Steps:

• Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion.

CHICKEN AND RANCH BLT LETTUCE WRAPS

Steps:

• Combine chicken and dressing in medium bowl.
• Spoon onto lettuce leaves.
• Top with remaining ingredients.

BLAT CHICKEN LETTUCE WRAPS WITH RANCH MAYO

Steps:

• Start by making the Ranch Mayo, add the egg, vinegar, Dijon mustard, granulated onion and garlic, pepper, salt, and paprika. Blend starting on low to combine, then begin to add the oil in a thin steady stream, increasing the speed as you go.
• Keep blending until all the oil has been added, and the mayo is thick. I usually end at speeds 4-6 on a Vitamix. Then add the parsley and dill and blend just to combine. Transfer the mayo to a container of your choice, I like a squeeze bottle, and store in the fridge for up to 3-4 days.
• To make the lettuce wraps, start by cutting/tearing a sheet of parchment paper about 2 1/2′ long. Arrange around 6 leaves of lettuce in one corner with all the ends pointing into the center. Then add your toppings down the middle, as pictured in the post.
• Next using your hands, gather the lettuce over the top of the filling, and wrap the corner of the parchment up and over the lettuce, tucking it under the other side as you begin to roll.
• Once you have the corner tucked under the other side, gather the ends of the lettuce leaves in one end, and fold the parchment over to create a crease, enclosing in the ends. Repeat this process on the other side, while keeping your hand in the center to keep the lettuce wrap tight as you do the corners.
• Finally when the ends are secured, roll the lettuce wrap to the end of the parchment paper as tightly as possible. Cut the wrap in half and enjoy, or refrigerate and eat with in 4-6 hours.

GRILLED CHICKEN BLT WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

BLT WRAPS

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.