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Dill Pickle Ranch Chicken Crunch Wrap Pie served on a plate

Dill Pickle Ranch Chicken Crunch Wrap Pie

A delightful dish that combines chicken, ranch, and dill pickles in a crunchy wrap, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked shredded chicken Can use rotisserie chicken for convenience.
  • 3/4 cup cottage cheese
  • 4 ounces cream cheese, softened Make sure it is softened for easy mixing.
  • 1/2 cup ranch dressing
  • 1 cup dill pickles, chopped Adjust amount based on taste.
  • 1 cup shredded cheese (cheddar or your choice) Pepper jack can be used for spice.
  • Salt and pepper to taste
Wraps
  • 8 large tortillas Can use whole wheat or other varieties.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Take one tortilla and spoon a generous amount of the chicken mixture onto the center.
  4. Fold in the sides of the tortilla and then roll it up tightly to form a wrap.
  5. Repeat with the remaining tortillas and filling.
  6. Place the wraps seam-side down in a greased baking dish.
Cooking
  1. Bake in the preheated oven for 25-30 minutes or until golden and heated through.
  2. Let cool slightly, slice, and serve warm.

Notes

Serve the wraps warm, sliced for easy eating. Pair with a side salad or fresh veggies. Drizzle of extra ranch dressing for dipping enhances the flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.