These little wraps will be the hit of the party, and they’re great for kids, too. Serve with ranch dressing on the side for dipping. If you like a little more spice, use taco seasoning mix instead of the ranch dressing mix and serve with salsa for dipping.
- 1 C sour cream
- 1 C mayonnaise
- 2 (1 oz.) envelopes dry ranch dressing mix
- 4 Tbsp. vegetable oil
- 2 (16.2 oz.) cans refrigerated flaky biscuits
- 2 (6 oz.) pkg. cooked chicken strips
- 4 Tbsp. butter, melted
Preset the oven temperature to 350 degrees. Spray a cookie sheet generously with a non-stick cooking spray.
Place the sour cream and mayonnaise together in a mixing bowl. Stir the mixture until blended together well. Sprinkle in the ranch dressing mix and blend it in well. Remove the biscuits and place on the prepared cookie sheet. Use the tip of your fingers to press out each biscuit into an oval. Spread 1 tsp. of the dressing mixture over each biscuit. Place 3 chicken strips crosswise in the center of each biscuit. Bring the sides of each biscuit up and over the chicken, and press to seal. Brush the tops of each chicken wrap with the melted butter. Bake 20 minutes or until the biscuits are a golden brown. Makes 16 wraps.
Preparation Time: approximately 25 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 45 minutes
Nutritional Information per wrap: (approximate values)
Calories 430; fat 29 g; sodium 1,140 mg; carbohydrates 30 g; sugar 10 g; protein 12 g.