ach biscuit. Arrange about 3 chicken breast strips crosswise on center
Grill chicken and season with favorite seasonings. Shred lettuce and chop tomatoes. Cook bacon and then chop.
In a large pan, heat tortillas for about 1 minute on each side until warm and flexible.
Begin assembling wraps. First spread a little bit of ranch dressing on the tortilla then add some shredded lettuce and some tomato.
Add some bacon and some of the chopped chicken. Than add on the shredded cheese.
Drizzle some more ranch dressing over the top and begin to wrap into a wrap.
Serve and eat!
Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Place chicken in the oven to cook while the rice is cooking. Prepare rice to the box instructions. When everything is finished, cube chicken and add to the rice. Stir in dressing.
Line a warm tortilla with rice mixture. Top with lettuce. Roll & Enjoy!
Boil chicken.
Cut in desirable sizes.
Wrap crescent rolls around chicken pieces.
Place in oblong casserole dish (crescents not touching).
Mix soups, cheese and milk.
Heat soup mixture in microwave for about 5 minutes, stirring halfway through.
Pour over chicken wraps.
Bake at 350\u00b0 for 30 minutes or until crescent tops are golden brown.
Serve over rice.
onstick cooking spray.
Add chicken, cook over medium-high heat
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
ooker with cooking spray; place chicken in slow cooker. Stir together
Cook chicken over medium high heat 10 to 12 minutes, lightly brown (cut into bite size pieces).
Add water and rice plus seasoning packet.
Bring to a boil.
Cover; reduce heat and simmer 10 minutes.
Stir in salad dressing.
he tandoori paste. Add the chicken, turning to coat in the
easpoon of salt.
Butterfly chicken and place in a zip
erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
Mix spices with olive oil and heat in frying pan.
Cook chicken breast 7-8 minutes.
Add to taste cheese, lettuce, and Ranch dressing to tortillas.
Add chicken breast. Wrap. EAT!
arty tray with extra barbecue ranch dressing for spooning onto wraps.
rock pot.
Place the chicken breasts on top of the
Put ranch dressing into medium sized bowl
regano on a plate. Dredge chicken in flour, shaking off excess
Mix the ranch dressing and mustard; set aside.
Pound the chicken evenly and cut into strips. Toss on garlic and pepper to taste. Saute chicken in the butter until brown and cooked through.
Add the wine. Stir and cook over medium heat for 5 minutes. Stir in ranch and mustard mixture, heating thoroughly.
Stir in the pasta. Serve with a sprinkling of the Parmesan cheese on top.
Prepare chicken as directed on package.
Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese.
Roll up tortillas.
1. Place chicken in greased 5-6 quart slow cooker.
2. Comine bacon, garlic, ranch dressing mix, soup and sour cream; mix well.
3. Pour over chicken in the crock pot. Cook on high 3-4 hours.
4. Shred the chicken using two forks.
5. Serve over cooked egg noodles.