Chicken-Bacon-Ranch Wraps

These were so easy and a big hit! I love that you can make the chicken mixture up to 3 days before...so this is great for a busy day if you plan ahead!

Chicken-Bacon-Ranch Wraps

recipe from Pillsbury Fast and Healthy Cookbook

• 2 1/2 cups shredded chicken (I used a rotisserie chicken and it was really good)
• 1 cup shredded Monterey Jack cheese
• 4 slices cooked bacon, chopped *****
• 1/4 cup chopped green onions (optional)
• 1 cup ranch dressing
• flour tortillas
• shredded romaine lettuce

In a large bowl, mix all ingredients except tortillas and lettuce. Cover and refrigerate up to 3 days. To serve put some chicken mixture and lettuce in the tortilla and wrap.

*****I HATE cooking bacon. An AWESOME trick that I learned is to lay the bacon, single file, on a foil-lined cookie sheet and cook in the oven on 375 for about 20 minutes. It comes out crispy and not all shriveled up. Then I just wrap the bacon in paper towels, squeeze out all the grease and crush the bacon at the same time. Let the grease on the pans solidify then just wrap up the foil and throw it away...you don't even have to wash a pan :)

Enjoy!