Chipotle Bacon Ranch Chicken Salad

• 1 can (10 Oz. Size) White Chicken, Drained And Flaked
• 13 cups Finely Chopped Red Onion
• 1 stalk Celery Finely Chopped
• 1 whole Chipotle Pepper, Finely Chopped (from A Can Of Chipotles In Adobo)
• 1 Tablespoon Adobo Sauce
• 2 Tablespoons Plain, Non-fat Greek Yogurt
• 1 Tablespoon Reduced-fat Mayo
• 2 Tablespoons Reduced-fat Ranch Dressing
• 1 Tablespoon Chopped Fresh Cilantro
• 1 strip Cooked Turkey Bacon, Crumbled
• 4 cups Pre-washed Spring Salad Mix
• 4 whole Wraps

1. In a large bowl, add all the ingredients except the salad mix and wraps.
2. Mix to combine.
3. Depending on the type of wraps used, you may need to microwave them for a minute to make them more pliable.
4. Place one-fourth of the mixture evenly onto each wrap.
5. Add 1 cup of spring mix salad to each.
6. Turn the plate so that the chicken mixture is horizontal to you.
7. Take the edge of the tortilla closest to you, fold it over the filling, pulling it back slightly towards you.
8. Tuck in the ends of the tortilla or wrap, and finish by rolling it the rest of the way over.

white chicken, red onion, celery, pepper, adobo sauce, yogurt, mayo, dressing, fresh cilantro, turkey bacon, prewashed spring salad mix, wraps

Taken from tastykitchen.com/recipes/main-courses/chipotle-bacon-ranch-chicken-salad/ (may not work)