Chicken Club Wrap Recipe

Name: The Brass Tap - Highland Villages CHICKEN CLUB WRAP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces large flour tortillas; 2 cups cooked chicken breast, shredded or thinly sliced; 1 cups aged cheddar cheese, shredded; 8 slices smoked bacon, cooked and crumbled; 1 large tomato, thinly sliced; 4 cups leaf lettuce (Romaine or iceberg), washed and dried; 4 tbs mayonnaise; 1 cup buttermilk; 1 tbs mayonnaise; 2 tbs sour cream; 1 tsp fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 1 tsp dried dill; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 1 tsp fresh lemon juice; 0.25 tsp hot sauce (optional); 1 tsp butter or oil for warming tortillas; 0.25 tsp coarse salt

Inspired by The Brass Tap - Highland Village

Time35m

Serves4

Aged cheddar cheese, smoked bacon, tomato, lettuce, mayo in a flour tortilla with buttermilk ranch dressing

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Ingredients

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Wrap

4 pieces large flour tortillas

2 cups cooked chicken breast, shredded or thinly sliced

1 cups aged cheddar cheese, shredded

8 slices smoked bacon, cooked and crumbled

1 large tomato, thinly sliced

4 cups leaf lettuce (Romaine or iceberg), washed and dried

4 tbs Mayonnaise

Buttermilk Ranch Dressing

1 cup Buttermilk

1 tbs Mayonnaise

2 tbs Sour cream

1 tsp fresh parsley, finely chopped

1 tsp fresh chives, finely chopped

1 tsp Dried dill

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp fresh lemon juice

1/4 tsp hot sauce (optional)

Optional garnish / assembly extras

1 tsp butter or oil for warming tortillas

1/4 tsp coarse salt

Method

Buttermilk Ranch Dressing

Make dressing

In a medium bowl whisk together 1 cup buttermilk, 1 tablespoon mayonnaise and 2 tablespoons sour cream until smooth.

Add 1 teaspoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon juice and 1/4 teaspoon hot sauce (if using). Whisk until evenly combined.

Taste and adjust seasoning (more salt, pepper or lemon juice as desired). Refrigerate for at least 15 minutes to let flavors meld. Stir before using.

Wrap Preparation

Prepare proteins and produce

If chicken is not already cooked, poach or grill 2 boneless skinless chicken breasts (about 12–14 oz raw) seasoned with a pinch of salt and pepper: poach in simmering water for 12–14 minutes or grill 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes then shred or thinly slice to yield about 2 cups. Cook 8 slices smoked bacon in a skillet over medium heat until crisp, drain on paper towels and crumble. Wash and dry lettuce leaves and thinly slice 1 large tomato.

If tortillas are cold, warm briefly: heat a skillet over medium, brush each tortilla lightly with 1/4 teaspoon butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep warm under a clean towel.

Assemble wraps

Lay one warmed tortilla flat. Spread 1 tablespoon mayonnaise in the center of the tortilla, leaving a 1-inch border around edges. Place a small handful (about 1 cup) of lettuce on top of the mayo to form a bed.

Top lettuce with approximately 1/2 cup shredded chicken, 2 slices crumbled bacon, a few tomato slices (about 3–4), and 1/4 cup shredded aged cheddar cheese per wrap. Spoon 2 tablespoons of the prepared buttermilk ranch over the fillings (more or less to taste).

Fold the sides of the tortilla inwards slightly, then tightly roll from the bottom up to enclose the filling. If desired, place seam-side down in a dry skillet over medium-low heat and press gently for 1 minute per side to seal and warm, creating light toasting marks.

Finish and serve

Cut each wrap in half on the diagonal. Optionally sprinkle a pinch of coarse salt over tomato before serving. Serve immediately with extra buttermilk ranch on the side for dipping.