Southwestern Ranch Chicken Club Wraps
4 boneless skinless chicken breasts, pounded thin
1 packet ranch dressing mix
1/2 teaspoon chili powder
1/4 teaspoon cumin
8 strips bacon, cooked to desired crispness and cut into bite sized pieces
approx. 1-2 cups shredded colby-jack cheese, to taste
1 tomato diced
1 avocado, pitted and sliced
1/2 cup prepared ranch dressing
1/4 cup sour cream
2 tablespoons chopped cilantro
Juice of 1 lime, divided
lettuce, torn into pieces (like you would put on a sandwich)
Flour tortillas (burrito or large taco size work best)
1. Coat the bottom of a large skillet with olive oil and heat over medium heat. Combine ranch mix, chili powder and cumin and sprinkle evenly over the chicken.
2. Add the chicken to the skillet and cook, turning once, until browned and cooked through. Remove to a plate and cover with foil while you prepare the other components. (Note: Something in the ranch dressing mix makes the chicken get pretty brown, so if that bothers you, you can easily bake the chicken instead. I'd do 350 degrees for 15 to 20 minutes, depending on the thickness of the cutlets.) Let chicken rest for about 5 minutes and then cut or shred into chunks with a fork.
3. To make the sauce, mix together the ranch dressing, sour cream, cilantro, and juice of half a lime. Use the remaining lime juice to dress the avocado to prevent browning.
4. To make a wrap, layer shredded chicken, grated cheese, chopped bacon, chopped tomato, and a few slices of avocado on a tortilla Top with lettuce. Drizzle with sauce and roll tortilla up tightly.
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