Last week was breakfast, so this week let's do lunch. I don't have it noted where I got this recipe so I can't offer up any kudos or credit, but I can say it's delicious no matter what variation you try.

Chicken Wrap: Makes 6 wraps
12 fully cooked chicken tenders
6 (8-inch) tortillas
1/4 pound sliced deli ham
12 slices bacon, cooked
1 c. prepared ranch dressing

Books N Beans notes:
Original recipe calls for breaded chicken tenders, but for those who like the non-breaded chicken it tastes just as a delicious.

Tortillas can be flour (as original recipe says) or you can use the other varieties out there such as wheat, whole grain, etc

Deli ham does not have to come from the deli, there are lots of brands that over "deli sliced" options. This term just tends to mean thinly sliced.

I like my lunches quick and easy, so I use the pre-cooked bacon that just requires microwaving.

If, like me, you're not a fan of ranch dressing try these variations: Creamy Parmesan, Greek Vinaigrette, or a flavored mayo meant for sandwiches.

Want a little less meat and a little more vegetables? Just substitute out the ham and/or the bacon and place your choice of veges in there. Myself I love bacon, so I eliminate the ham and add lettuce and thinly sliced tomatoes. Just the chicken with the lettuce and tomato is tasty too. I didn't mention eliminating the chicken, because it's the healthier of the meats, and because if you do then it's no longer a chicken wrap. ;)

Instructions:
Cut each chicken tender lengthwise in 3 strips.
Place 6 strips on each tortilla, in the center so you can fold it.
Top evenly with ham, bacon, and dressing.
Fold the bottom and top, followed by the sides.
Individually wrap the sandwiches in plastic wrap.
Place in refrigerator until ready to serve.
If you need them to be smaller for little hands or easier eating, just slice diagonally in half.