Chicken Bacon Ranch Wraps

• 3 cups Coarsely Shredded Deli Rotisserie Chicken (from 2 To 2 1/2 Lb Chicken)
• 1 cup Monterey Jack Cheese, Shredded
• 8 slices Cooked Bacon, Chopped
• 1/4 cups Green Onions, Chopped
• 1 cup Ranch Dressing
• 8 whole 8 Inch Flour Tortillas
• 4 cups Shredded Romain Lettuce
• Sliced Garden Fresh Tomato, Optional

1. In large bowl, gently mix all ingredients except tortillas and lettuce.
2. Cover; refrigerate up to 3 days.
3. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla.
4. Top with 1/2 cup shredded lettuce; roll up.
5. Note: Warm the tortillas slightly in the microwave so they are more pliable.
6. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.

chicken, cheese, bacon, green onions, flour tortillas, romain lettuce, tomato

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