“Serve these chicken-and-biscuit sandwiches warm from the oven with a tangy dipping sauce on the side. Kids love them.”

Ingredients Nutrition

  • Wraps
  • 2 tablespoons oil
  • 1 (1 ounce) envelope ranch dressing mix
  • 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits, Pillsbury grands
  • 1 (6 ounce) packagerefrigerated fully cooked grilled chicken breast strips
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • Dipping Sauce
  • 12 cup sour cream
  • 12 cup mayonnaise


  1. Heat oven to 350°F Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of the salad dressing mix; mix until well blended.
  2. Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
  3. Bake at 350°F for 18 to 22 minutes or until light golden brown.
  4. Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps.

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