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Chipotle Bacon Ranch Chicken Salad

Servings 4
Author Tempie

Ingredients

  • 1 (10 oz.) can of white chicken, drained and flaked
  • 1/3 Cup red onion , finely chopped
  • 1 stalk celery , finely chopped
  • 1 chipotle pepper , finely chopped (from can of chipotles in adobo)
  • 1 Tablespoon adobo sauce
  • 2 Tablespoon non-fat , plain greek yogurt
  • 1 Tablespoon reduced-fat mayo
  • 2 Tablespoon reduced-fat Ranch dressing
  • 1 Tablespoon chopped cilantro
  • 1 Piece cooked turkey bacon , crumbled
  • 4 cups of pre-washed spring salad mix
  • 4 wraps

Instructions

  • In a large bowl, add the first ten ingredients. Mix to combine. Depending on the type of wraps used, you may need to microwave them for a minute to make them more pliable. Place one-fourth of the mixture evenly onto each wrap. Add 1 cup of spring mix salad to each. Turn the plate so that the chicken mixture is horizontal to you. Take the edge of the tortilla closest to you, fold it over the filling, pulling it back slightly towards you. Tuck in the ends of the tortilla or wrap, and finish by rolling it the rest of the way over.