Chicken recipes

BBQ-Ranch Chicken Wraps

BBQ-Ranch Chicken Wraps create your own milk ranch with this formula or simply use boughten if you feel lazy.

BBQ-Ranch Chicken Wraps

BBQ-Ranch Chicken Wraps


1 1/4 lb. thin chicken breast cutlets
1/2 c. barbecue sauce
1/3 c. low-fat buttermilk
green onions
1 tbsp. cider vinegar
large head romaine
medium red pepper
1 c. fresh or thawed frozen corn
plain or spinach soft wraps
large baking dish


  1. Preheat oven to 425°F.
  2. Finely chop 2 green onions and set aside.
  3. Wash and chop 1 large head romaine lettuce. Set aside.
  4. Chop 1 medium red pepper and set aside.
  5. In a large baking dish, toss 1 1/4 pounds chicken breast cutlets with 1/4 cup barbecue sauce.
  6. Transfer to oven and bake until chicken is cooked through about 20 minutes.
  7. Meanwhile, in a large bowl, whisk together 1/4 cup barbecue sauce, 1/3 cup low-fat buttermilk, chopped green onions, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.
  8. Remove baking dish from oven and transfer the cooked chicken to a cutting board. Chop chicken into bite-size pieces.
  9. To the bowl with the dressing, add the chopped romaine, chopped red pepper, and 1 cup fresh or thawed frozen corn. Add the chopped chicken and toss until everything is well coated.
  10. To serve, divide this among wraps and fold to enclose.

About 500 cals, 39 g protein, 64 g carbs, 10 g fat (3 g sat), 9 g fiber, 1,185 mg sodium

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