Ingredients
Method
Preparation
- Place small piles of shredded cheddar cheese in a nonstick or cast iron pan, working with about 2 at a time. Cook over medium heat until the cheese melts and the edges become crispy.
- Carefully lift the cheese crisps from the pan and place them on a plate to cool until they become firm and crunchy.
Assembly
- Lay a cheese crisp along one edge of each whole wheat wrap. Add chicken pieces and drizzle with Chick-Fil-A sauce.
- Add corn, tomatoes, red onion, lettuce, and ranch dressing over the filling.
- Fold the wraps closed and serve.
Notes
You can use thinly sliced red onion directly in the wrap or make quick pickled onions. To make the pickled onions, place thinly sliced red onions in a jar, add a pinch of salt and a pinch of sugar, then fill the jar about one-third of the way with white vinegar and the rest with water. Shake and refrigerate; they will be ready in about an hour and can be kept in the fridge for 1-2 weeks. Any dips or sauces can be used, including store-bought or homemade options.
