Ranch dressing and tangy BBQ sauce give these chicken salad wraps their fantastic flavor. The snappy crunch? That's the iceberg lettuce and red onions.
What You Need
Original recipe yields 4 servings
4 flour tortillas (6 inch)
1 cup shredded iceberg lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 red pepper, cut into thin slices
1/4 cup chopped red onion s
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup BULL'S-EYE Original Barbecue Sauce
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Let's Make It
Top tortillas with lettuce, chicken, peppers and onions.
Drizzle with dressing and barbecue sauce; roll up.
Prepare using OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast.
BBQ Chicken Salad
Omit tortillas and shredded lettuce. Toss chicken, red peppers and onions with 1 pkg. (10 oz.) torn salad greens. Serve topped with dressing and barbecue sauce.
Prepare as directed, but do not top with dressing or barbecue sauce. Wrap sandwiches individually in plastic wrap. Refrigerate up to 4 hours. Drizzle with dressing and barbecue sauce just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.