Ingredients
2 cups shredded white meat chicken
4 slices bacon, fried until crisp and crumbled
1/4 cup sweet red pepper, finely chopped
2 green onions, sliced
1/3 cup ranch dressing
1/3 cup barbecue sauce
1/2 cup shredded cheddar, Monterrey Jack, or Mexican Blend cheese
1 bunch cilantro
6 flour tortillas, warmed
Wraps:
Combine first 7 ingredients. Put 1/3 cup of mixture on each tortilla. Top with cilantro. Roll up, then slice in half before serving.
Dip:
Combine first 7 ingredients. Sprinkle with additional cheese. Heat in microwave or bake at 350 for 20 minutes or until heated through. Sprinkle with chopped cilantro. Serve with tortilla crisps for dipping.
* Ideas for other stir-ins: black beans, chopped green chilies, or fresh corn.
METHOD
After a bit of chopping, I combined the chicken, bacon, red pepper, and green onion.
Then I added the cheese, ranch dressing, and barbecue sauce. Stir it all together and scoop 1/3 to 1/2 cupful onto warmed flour tortillas (or the wrap of your choice). Top with a handful of cilantro. 
Stir it all together and scoop 1/3 to 1/2 cupful onto warmed flour tortillas (or the wrap of your choice). Top with a handful of cilantro.
Now roll it up and enjoy!
As much as I enjoyed the wrap, while I was eating my lunch I began to wonder how this filling would taste warmed up. I kept thinking of the Frank’s Red Hot Buffalo Chicken Dip that I like so much. And so, I heated a cup up in the microwave and sprinkled it with more cheese for a tortilla chip dip. Um….YUM! It was awesome warmed up, maybe even better! I had to leave for the evening, but on the way out I told my husband to warm the “dip” in the fridge for dinner. It was a HUGE hit with him too!You could warm this dip in the microwave or put it into a casserole dish and bake it at 350 degrees for 20 minutes or until heated through. 
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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