Here is a tasty, simple-to-prepare wrap for lunch!   Love these wraps - so very easy to make.  Very busy this end with editing the low-carb friends' mini cookbook in volume 2, so just a quick post.  Our low-carb friends have contributed awesome recipes and it is a really fun and strong mini cookbook within the greater cookbook.  Feel proud my friends reading this!  THANK you for your contributions.

Note:  Use Gluten-Free Bake Mix #1...the xanthan gum is necessary. - at the Tortilla link!

31/2 cups diced chicken (750 mL)
1 cup shredded Monterey Jack, OR (250 mL)
  Mozzarella Cheese
8 slices cooked, chopped bacon
1 cup Ranch Dressing (250 mL)
1 Roma tomato, chopped
1/4 cup chopped green onions, (60 mL)
2 tbsp chopped, canned jalapenos, OR to taste (30 mL)
Jiffy Flexible Microwave Tortillas   (CLICK FOR RECIPE)
  (quadruple the recipe)
Light-tasting olive oil

In large bowl, combine chicken, Monterey Jack, OR Mozzarella Cheese, bacon, Ranch Dressing, Roma tomato, green onions (if using) and canned jalapenos. 

Prepare Jiffy Flexible Microwave Tortillas.  Fill tortillas and use mayonnaise to seal edges closed. Fry in light-tasting olive oil on both sides in nonstick skillet.

Helpful Hint:  Mayonnaise and olive oil are not included in the nutritional analysis as people will use as much or as little as they prefer.

Yield:  8 servings
1 serving
479.0 calories
24.5 g protein
38.1 g fat
7.6 g carbs