Why make this recipe
Dill Pickle Ranch Chicken Crunch Wrap Pie is a delightful dish that brings together the comforting flavors of chicken and ranch with a fun twist. It’s perfect for a family dinner or a potluck. This recipe is easy to make, and it combines crunchy textures with creamy fillings, making it a hit for both kids and adults. Plus, it’s a great way to use up leftover chicken!
How to make Dill Pickle Ranch Chicken Crunch Wrap Pie
Ingredients:
- 2 cups cooked shredded chicken
- 3/4 cup cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup ranch dressing
- 1 cup dill pickles, chopped
- 8 large tortillas
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, cottage cheese, cream cheese, ranch dressing, chopped dill pickles, and shredded cheese. Mix until well combined.
- Take one tortilla and spoon a generous amount of the chicken mixture onto the center.
- Fold in the sides of the tortilla and then roll it up tightly to form a wrap.
- Repeat with the remaining tortillas and filling.
- Place the wraps seam-side down in a greased baking dish.
- Bake in the preheated oven for 25-30 minutes or until golden and heated through.
- Let cool slightly, slice, and serve warm.
How to serve Dill Pickle Ranch Chicken Crunch Wrap Pie
Serve the wraps warm, cut into slices for easy eating. You can pair them with a side salad or some fresh veggies to balance out the meal. A drizzle of extra ranch dressing on the side for dipping can also enhance the flavor!
How to store Dill Pickle Ranch Chicken Crunch Wrap Pie
To store leftovers, let the wrap pie cool completely. Place any uneaten wraps in an airtight container and refrigerate. They can last up to 3 days in the fridge. For longer storage, you can freeze the wrapped pie. Just make sure to wrap it tightly in foil or plastic wrap before placing it in a freezer bag.
Tips to make Dill Pickle Ranch Chicken Crunch Wrap Pie
- Use rotisserie chicken for a quick and easy option.
- Feel free to add other ingredients like cooked bacon or veggies for extra flavor.
- Make sure the cream cheese is softened for easy mixing.
- Adjust the amount of dill pickles to your taste if you want it more or less tangy.
Variation
You can try different types of cheese, such as pepper jack for a spicy kick, or use tortillas made from different grains like whole wheat. Also, adding some chopped onions or bell peppers can give a nice crunch!
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling and assemble the wraps ahead of time. Just store them in the fridge and bake when ready to serve.
Can I use something other than chicken?
Absolutely! You can substitute the chicken with turkey or even beans for a vegetarian version.
What can I serve with these wraps?
These wraps go well with salads, fries, or a side of your favorite dip.
Dill Pickle Ranch Chicken Crunch Wrap Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, cottage cheese, cream cheese, ranch dressing, chopped dill pickles, and shredded cheese. Mix until well combined.
- Take one tortilla and spoon a generous amount of the chicken mixture onto the center.
- Fold in the sides of the tortilla and then roll it up tightly to form a wrap.
- Repeat with the remaining tortillas and filling.
- Place the wraps seam-side down in a greased baking dish.
- Bake in the preheated oven for 25-30 minutes or until golden and heated through.
- Let cool slightly, slice, and serve warm.