Go Back
Dill Pickle Ranch Chicken Crunch Wrap Pie served on a plate

Dill Pickle Ranch Chicken Crunch Wrap Pie

A fun and delicious way to enjoy a meal combining chicken, dill pickles, and ranch dressing, all layered in crunchy tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked shredded chicken
  • 3/4 cup cottage cheese
  • 4 ounces cream cheese, softened Make sure it is softened for easy mixing.
  • 1/2 cup dill pickles, diced
  • 1/4 cup ranch dressing
  • 1 tablespoon seasoning (e.g., garlic powder, onion powder)
  • Salt and pepper to taste Salt and pepper
Assembly Ingredients
  • 4 large tortillas
  • 1 cup shredded cheese (e.g., cheddar or mozzarella) Use your preferred type of cheese.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, cottage cheese, cream cheese, diced dill pickles, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Layering
  1. Lay one tortilla on a flat surface and spread a layer of the chicken mixture on top. Sprinkle shredded cheese over the chicken mixture.
  2. Place another tortilla on top and repeat the layering process with the remaining tortillas and chicken mix.
  3. Once layered, place the whole wrap pie in a greased pie dish or baking pan.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  2. Remove from the oven, let it cool for a few minutes, slice, and serve.

Notes

Feel free to add other ingredients like shredded carrots or celery for extra crunch and flavor. If you want a spicier kick, consider adding jalapeños or a sprinkle of chili flakes into the chicken mixture.