Prep Time: 5 Min     Cook Time: 4 Hours    Total Time:  4 Hours 10 Minutes    Temp: High
Servings:   4 People

Ingredients:

• 2 Chicken Breasts
• 1 Packet Ranch Dressing Mix (I used Reiga Brand from Bens Meats)
  • 1.5 Cups Mayo
  • 1/2 Cup of Milk
• 4 Iceberg Lettuce Leaves
• 1 Tablespoon of Olive Oil
• 1Teaspoon of Paprika
• 1/2 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Black Pepper
• GF Wraps (I used Toufayan GF Wraps from Bens Meats)
• 1 Cup of Shredded Cheddar or Mozza Cheese (I used a blend of both)
• 1 Cup of Chicken Broth (I used Imagine Organic Brand from Bens Meats)

Directions:

1. Cut your chicken breasts up into pieces and coat evenly in the spices listed above.
2. Preheat your pan to temp and add your oil.
3. Once your pan is hot add your chicken and cook until the chicken is done hitting a temperature of 165 Degrees F (75 Degrees C)
4. Let the chicken rest for five minutes before adding it to your wrap.
5. Make your ranch seasoning according to the package on the back adding the mayo and milk. (I used a mixer to make the ranch dressing smooth, but you can also use a blender to. You could even put it into a shaker cup to mix the ranch more efficiently)
6. Add the ingredients to your wrap making sure to not put too much or your wrap won’t close. Also be sure to put the filling in the center of the wrap.
7. Fold one side in tightly, then fold the bottom of the wrap up before folding the other side atop it. I used a tooth pick to hold it in place.
8. You can now either toast your wrap in a toaster oven OR you can crisp up your wrap by grilling it in a pan.
9. Remove the wrap from your source of heat and serve!

Substitutions:

• You can change out the grilled chicken for chicken strips or even rotisserie chicken to make this meal easier and faster.

Notes:

• You can add more vegetables or sauces to make it more customized to your tastes.

Storage:

• Leftovers last 3 days in the fridge wrapped in tinfoil in an air tight container.