Chicken Club Wraps


There’s been lots of exciting things going on here at the homestead:  painting and organizing and converting spare bedrooms into “big girl rooms” and just plain nesting, I suppose.  So while I have been busy being neurotic, dinners have had to be bit less labor intensive..not that they required tons of work to begin with, but just extra simple these days.  This club wrap is one of our favorite fast and easy weeknight dinners.  To really quicken it up you could always use store-bought rotisserie chicken, but I prefer to roast my own.  It’s as easy and timely as running to the store to buy one and the taste is so much better.  I also love to use this method to roast chicken on Sundays, shred and use it for quick meals like this throughout the week.  If you ask me, a meal like this beats going out for a sandwich any day of the  week…both tastefully and nutritionally.  Pair it will a side salad or steamed veggie and you’re good to go!


Chicken Club Wraps


For the chicken:

2 Chicken Breasts, bone in and skin on

1 Tablespoon Olive Oil

Salt and Pepper

For the wraps:

4 Whole Grain Tortillas

1/4 Cup Ranch Dressing

1/3 Cup Shredded Smoked Gouda Cheese

4 Slices Nitrate and Nitrite Free Bacon, optional

1 Avocado, mashed

1 Tomato, chopped


For the chicken:

Preheat oven to 400.  Place chicken breasts in a baking dish, rub with olive oil and season liberally with salt and pepper.  Bake for 25-30 minutes or until skin is golden and chicken is completely cooked through.  Remove from oven and shred with two forks.

For the wraps:

Lay tortillas out and divide and spread ranch dressing evenly among them.  Top with shredded chicken, followed by cheese and bacon.  Spread on avocado and sprinkle with tomatoes.  Roll up and serve immediately or chill.  Serves 4

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