When we revisited this no-cook lunch recipe, I changed the ingredients a bit, finding it needed less ranch and cheese, and it still tasted great. Less packed weight as well!
The combo of chicken, bacon, and American White BBQ Sauce (ranch) goes together perfectly.
Southwest Chicken Corn Wraps
- 7-ounce chicken breast pouch
- 2 tubs shelf stable ranch dressing (3 ounces total)*
- ¼ cup shelf stable bacon bits
- ¼ cup shelf stable parmesan cheese
- 1½ tsp dried cilantro (or parsley if you don’t like cilantro)
- 1 tsp ground cumin (optional if you hate it)
- ¼ tsp mild chili powder
- ¼ tsp granulated garlic
- ½ cup freeze-dried corn
Pack the corn in a sandwich bag and seal it tightly. Mark on it, “Add ½ cup water.” Pack the cheese, bacon bits, and spices in a tightly sealed snack-size bag. Tuck both bags in with the chicken pouch and the ranch tubs.
Bring two large tortillas or bread of choice with you as well.
Add cool water to the corn bag and let it soak for 10 to 20 minutes. Carefully drain off any remaining water.
You can mix the chicken salad in three ways: in your pot or bowl, in the corn bag, or carefully in the chicken pouch. I find the corn bag to be the easiest and least messy way to do the prep.
Break the chicken up with your spoon, fold in the corn, then the ranch dressing. Stir in the seasoned cheese.
Spread on wraps, roll up, and enjoy!
