WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Flaky Chicken Wraps

WRAPS

2 Tbsp. oil
1 (1.0 oz.) envelope ranch salad dressing mix
1 (1 lb. 1.3 oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
1 (6 oz.) pkg. refrigerated fully cooked grilled chicken breast strips
2 Tbsp. butter or margarine, melted

DIPPING SAUCE

1/2 cup sour cream
1/2 cup mayonnaise

 

Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine oil and 1 Tbsp. of the salad dressing mix; mix until well blended.
Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix. Bake at 350°F. for 18 to 22 minutes or until light golden brown. Meanwhile, in small bowl, combine sour cream, mayonnaise. and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps. Makes 8 servings.

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News