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I was craving Crack Dip, so I made a batch and it made so much more than I remembered! So I decided to try to repurpose some of it in a new way and created this delicious recipe.
I wanted to add some vegetables and some more protein so I sauteed the chicken breast and added lettuce. I think this would be a great lunch prep or an appetizer for your next get-together.
I also think if you wanted to lessen the calories and add protein without changing the flavor drastically sub out the sour cream or mayo for Greek yogurt!
Tools I used:
- Kitchen Aid hand mixer
- Measuring spoons
- Push-up measuring cup
- Mixing bowl
- Cutting board
- Chef’s knife
- Frying pan
- Meat thermometer
Makes 4-6 rolls
Dip Ingredients:
1/2 cup mayo/Greek yogurt
1/2 cup sour cream
8 ounces cream cheese
1 1/2 – 2 cups shredded cheddar cheese
1 packet Ranch Dips mix
1/2 tsp garlic powder
1/2 cup bacon bits
1 green onion sliced
Chicken Roll Up Ingredients
4-6 tortillas
2-3 chicken breasts
Salt, pepper, garlic powder
1 T butter
1-2 T olive oil
4-6 lettuce leaves
First, make the dip by mixing everything and letting it sit while you prepare the chicken. I used a hand mixer to whip everything together and get a light texture.
While letting the dip sit in the fridge to have the flavors combine. Saute the chicken breasts in 1 T butter and 1-2 T olive oil. Sprinkle with salt, pepper, and garlic until they are seasoned the way you like them. The dip has a strong flavor already so you may want to use less than usual.
When the chicken has reached 165 F internal temp, take it out of the pan. Chop the chicken breast finely.
Lay a tortilla shell down on the cutting board. Spread dip on the tortilla making sure to reach the edges and then sprinkle with chicken. Chop or tear the lettuce into small pieces. Sprinkle this over the chicken. Keep lettuce away from the edges of the tortilla. Roll the tortilla up. Cut into slices.