Place chicken and Drew’s Organic Peppercorn Ranch Dressing & Quick Marinade in a resealable bag and place in the refridgerator. Marinate chicken for 30 minutes. Preheat grill to medium high heat. Clean and oil grill grates. Grill chicken until it reaches an internal temperature of 165 degrees F, as measured with a meat thermometer in the thickest part of the tenderloin, flipping halfway through cooking time. Discard marinade. Remove chicken from grill and slice when slightly cooled.
Layer each wrap with bibb lettuce, shredded carrot, red onion, chicken and bacon. Drizzle with remaining ¼ cup Drew’s Organic Peppercorn Ranch Dressing & Quick Marinade. Roll wrap tightly and slice in half. Serve, or refrigerate until ready to serve.
Jenny Shea Rawn MS, MPH, RD is a Cape Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 1/4 cup Drew's Peppercorn Ranch Dressing & Quick Marinade
- 1 lb chicken tenderloins or chicken breast
- 4 whole grain or whole wheat wraps
- 8 bibb lettuce leaves
- 1/2 cup shredded carrot
- 1/2 red onion, thinly sliced
- 4 strips bacon, cooked and crumbled