BBQ-Ranch Chicken Wraps

Name: BBQ-Ranch Chicken Wraps
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 lb. thin chicken breast cutlets; 1/2 c. barbecue sauce; 1/3 c. low-fat buttermilk; 2 green onions; 1 tbsp. cider vinegar; 1 large head romaine; 1 medium red pepper; 1 c. fresh or thawed frozen corn; 4 plain or spinach soft wraps; large baking dish

By The Good Housekeeping Test KitchenPublished: May 7, 2015

Mike Garten

Yields:

Total Time:

30 mins

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Sneaky Cheat: Use store-bought ranch dressing instead of the buttermilk, green onions, and salt.

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Ingredients

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

Directions

1. Step 1Preheat oven to 425°F.
2. Step 2Finely chop 2 green onions and set aside.
3. Step 3Wash and chop 1 large head romaine lettuce. Set aside.
4. Step 4Chop 1 medium red pepper and set aside.
5. Step 5In a large baking dish, toss 1 1/4 pounds chicken breast cutlets with 1/4 cup barbecue sauce.
6. Step 6Transfer to oven and bake until chicken is cooked through, about 20 minutes.
7. Step 7Meanwhile, 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. Step 8Remove baking dish from oven and transfer cooked chicken to a cutting board. Chop chicken into bite size pieces.
9. Step 9To 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. Step 10To serve, divide this among wraps and fold to enclose.