Wraps are so convenient for lunch or dinner so I end up making them a lot when I am in a bind for something quick to fix. I find this recipe to be the easiest for making quick, easy, and tasty chicken wraps. If you don’t like the rotisserie chicken, then sliced turkey or chicken lunch meat works well too. These are great for party appetizers too.
3 cups shredded cooked chicken (1 deli rotisserie chicken)
1 cup shredded Monterey Jack cheese
8 slices cooked bacon, crumbled
1 cup ranch dressing (get the light – you can’t tell the difference here)
Salt and pepper to taste
1 package of flour tortillas (8 large or 15-20 small)
4 cups shredded romaine lettuce
Package of toothpicks (optional)
– In large bowl mix all ingredients except for the lettuce and tortillas
– Microwave the mixture just so that the cheese is slightly melted.
– To begin assembling the wraps, microwave the tortillas between two paper towels for 30 seconds to soften. You may have to heat them up again if they start to cool down.
– Spread the chicken mixture on the tortilla, top with 1/4 cup lettuce.
– Roll up tortillas, secure with toothpicks and cut in half.
Linda’s Notes:
– Adding plum tomatoes and chunks of avocado makes these really interesting and tasty
– If you want to make these ahead of time, you can refrigerate the chicken mixture for up to three days before assembling the wraps.
– For an even easier meal, put the filling and lettuce on a dinner roll
Delusions of Chefery 
This looks like a great weeknight dinner. Those deli chickens are really a lifesaver in the kitchen. I make all sorts of things with them, including the richest homemade chicken stock, in like, a half hour.
You can see how lazy I am about pictures… I finally posted one today 🙂 The last time I made these “wraps” I actually put the filling on some potato rolls to take into work and they were really, really good.