Recipe: Buttermilk Ranch Chicken Wraps
Sunday, May 1, 2016

 Recipe Serves: 10

3 pounds 
1 1/2 cups shredded Cheddar Cheese
2 cups chopped Romaine Lettuce
1 Cucumber, diced
2 me6 pieces of cooked Bacon, crumbled
10 burrito sized flour Tortilla wraps, or your favorite sandwich wrap

Buttermilk Ranch Dressing
½ ½ cup Mayonnaise
¼ cup Buttermilk
1 tablespoon White Vinegar
½ tablespoon Worcestershire Sauce
1 tablespoon Dill (fresh or dried)
¼ teaspoon Celery Salt
½ teaspoon Salt
1/8 teaspoon Garlic Powder
Whisk all the dressing ingredients together and store in the refrigerator for 1 hour before serving, so the flavors have time to get happy together.  Get all of  your wrap options out and ready for assembly, and ENJOY!
Note:  Feel free to add whatever your favorite options are to the list for your wraps, avocado is one of our favorites!  Also this makes a great salad buffet.
Recipe created by Sheila of a of Eat2Gather.
Published on Milk Means More - United Dairy Industry of Michigan (
This column was printed in the May 1, 2016 - May 14, 2016 edition.

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