BLT Chicken Wraps
2-3 cups chicken fajita strips, thawed and cut into bite-size pieces
1 cup Ranch dressing
8 (10”) flour tortillas
1 lb. bacon, cooked crisp, and chopped
2 cups chopped romaine lettuce, torn into pieces
1 ½ cups diced tomatoes
2 cups shredded Colby/Jack cheese
Combine chicken and the ranch dressing in a large bowl.
Lay the tortillas out on a counter or work surface. If you need to make the tortillas more pliable, heat them in a non-stick skillet, over medium heat, turning after a few seconds.
Divide the chicken mixture evenly between the 8 tortillas, placing it down the center of the tortilla. Top with chopped bacon, lettuce, diced tomatoes and cheese. Fold in the sides of the tortillas, then roll up. Cut in half and enjoy!
