Smokehouse Chicken Salad Wraps

1. 1

   Preheat grill to medium-high; grease grate well. Grill chicken, turning as needed for 12-15 minutes or until cooked through. Baste chicken liberally with half of the Diana Sauce during the last 5 minutes; cool chicken and coarsely chop. Toss chopped chicken with remaining Diana Sauce, red pepper, green onion, and ranch dressing until combined. Divide chicken mixture and cheese between four lettuce-lined tortillas. Roll up and secure closed with toothpicks.

2. 2

   TIP: Chicken is cooked through when an instant-read thermometer inserted into the center of the meat registers 165u00b0F.

3. 3

   Leftover chicken can easily be used to make this wrap instead of the grilled chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.