Rotisserie Chicken Club Wrap Recipe 425 Food

CHICKEN CLUB WRAP

Steps:

• Start by cooking your chicken and bacon. I did my bacon in the oven and chicken on the stove. For the bacon, I did 400 degrees and laid it out on a baking sheet wrapped in aluminum foil, cooked till bacon was done.
• For the chicken I diced it up and placed 1 teaspoon oil in a skillet and tossed in my raw chicken, and the Kansas City Seasoning. Cook until the chicken is fully cooked.
• For the mexi ranch I made the ranch dressing as to what followed on the back of the package. Once done I stirred in 1 cup salsa.
• To assemble the wraps, layout lettuce leaf, tomatoes, chicken, a slice or two of bacon, shredded cheese, and a drizzle of mexi ranch.
• Roll up the wrap tightly like a burrito, slice, and serve with more mexi-ranch on the side for dipping.
• These chicken club wraps are so easy to make and are bursting with flavor.

ROTISSERIE CHICKEN CLUB WRAP RECIPE - (4.2/5)

Steps:

• In a small bowl mix together mayonnaise, garlic, lemon juice, salt and pepper. Cover and refrigerate for at least 30 minutes before using. Spread a thin layer of garlic mayonnaise down the center of a tortilla, leaving about 1 to 2 inches from the sides without sauce. Place a slice of Swiss cheese in the center of the sauce. Place 1/4 of the steak on the top of the cheese. Place some of the crumbled bacon over the chicken and place 1/2 of a romaine lettuce leaf and 1 tomato slice over the bacon. Bring the sides toward the center of the filling. Fold the bottom of the tortilla over the filling and continue to roll until the wrap closes. Repeat with remaining tortillas.