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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I ran across this recipe a few years back from Pillsbury and I have enjoyed it since then. I love to make this when I need a quick dinner idea. It's so quick and easy and the results are delicious! Hope you enjoy them as much as we do. Ingredients:
2 tablespoons oil |
1 (1 ounce) package dry ranch dressing mix, divided use |
1 (16 1/3 ounce) can pillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits |
1 lb cooked chicken breast, cut in strips, grilled |
2 tablespoons melted butter or 2 tablespoons margarine |
1/2 cup sour cream |
1/2 cup mayonnaise |
Directions:
1. Heat oven to 350°F.
2. Lightly grease a cookie sheet.
3. In a small bowl, combine the oil and 1 Tbs of the salad dressing mix and combine thoroughly.
4. Separate your dough, press and roll them out to form a 6-inch circle.
5. Spread a very light amount of the salad dressing/oil mix onto each biscuit.
6. Arrange 3 or 4 strips of chicken in the center of each biscuits.
7. Bring the ends of each biscuit over the chicken and overlap them and pinch them together to form a seal.
8. Repeat this step until all biscuits and chicken are used.
9. Brush each biscuit with melted butter and sprinkle some of the dry ranch dressing on top sparingly.
10. Bake for 18- 22 minutes or until light golden brown.
11. Meanwhile, in a small bowl combine the sour cream and mayonnaise and the remaining salad dressing together and mix well.
12. Serve this dipping sauce with your chicken wraps.
13. ENJOY!
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