Chicken BLT Wrap with Ranch Yogurt Dressing

But now it seems to be stalled with dreadfully cold and rainy weather. Being stuck inside, I've been forced to find spring elsewhere. My photo bin was a good place to start.

 

 

But I've decided to move ahead with a planned blog posting about picnic-type food to enjoy outside when spring returns. For now, it was inside at my dining room table. Today's high was 42 degrees. 

Chicken BLT WRAP with Ranch Yogurt Dressing 

Cook's Notes: 

Quick, tasty, and packed with flavor, these Chicken BLT Wraps are filled with tender chicken, crispy bacon, creamy avocado, and homemade Greek yogurt ranch. They're perfect for busy weeknights or kid-friendly lunches. The variety of textures and crunch from romaine and nuts added to the delicious taste. 

Now that my distance to a grocery store is much further than in AZ more preplanning is needed to implement my recipes. A rotisserie chicken would have been perfect for this recipe, but luckily, I had chicken in the freezer. I marinated the pieces in buttermilk for 2 hours, then I grilled the chicken with several onion slices and covered it with my favorite BBQ sauce. The chicken can also be oven-baked. 

8-inch flour tortillas were used for the wrap, though Flat-Outs work well for this recipe. It was adapted from twopeasandtheirpod.com

Ingredients
For the dressing:

• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise or Miracle Whip
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried dill
• 1/4 teaspoon garlic powder
• Kosher salt and black pepper, to taste

For the wraps:

• 2 cups chopped cooked chicken (using a rotisserie chicken is a timesaver) 
• 2 cups chopped Romaine lettuce
• 1 cup chopped cooked bacon, crumbled
• 1/2 cup halved grape tomatoes
• 1 avocado, chopped
• 1/3 cup diced cashews 
• 4 flour 8-inch tortillas 

Directions: 

• In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic powder, salt, and pepper.
• Add the chicken, lettuce, bacon, and tomatoes, nuts and toss until well coated in the dressing. Refrigerate 30 minutes. 
  
• In a large pan, warm the tortillas over medium heat for about 15 to 30 seconds per side until they are pliable. Cover them on a plate with a kitchen towel to keep them warm. Alternatively, you can warm them in the microwave in between paper towels for 15 to 30 seconds.
• Place the tortillas on a clean surface. Divide the chicken mixture between the flour tortillas, placing it in the center of the tortilla.
  
  Place the chopped avocado on top. Fold in opposite sides of each tortilla, then roll up, burrito-style.
• You can stick a toothpick in the center to help keep them closed. Cut the wraps in half or serve them whole.