Dill Pickle Ranch Chicken Crunch Wrap Pie
This crunchy wrap pie is loaded with creamy ranch chicken, tangy dill pickle flavor, and crispy golden tortilla layers that make every slice feel extra satisfying. It is the kind of dinner that looks dramatic on the table and gets everybody asking for the recipe before the first bite is gone.
Ingredients:
• 2 cups cooked shredded chicken
• 3/4 cup cottage cheese
• 4 ounces cream cheese, softened
• 1/3 cup chopped dill pickles
• 1 1/2 tablespoons ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella
• 4 medium flour tortillas
• 1 egg, beaten
• 1 tablespoon melted butter
Methods:
Heat oven to 400 F and lightly grease a round baking dish or oven safe skillet.
In a bowl, stir together the cottage cheese, cream cheese, ranch seasoning, and garlic powder until smooth and creamy.
Fold in the shredded chicken, chopped pickles, and mozzarella until the filling turns thick and rich.
Lay one tortilla in the bottom of the dish, spoon over some filling, then continue layering tortillas and filling until everything is used up, finishing with a tortilla on top.
Brush the top with beaten egg and melted butter so it bakes up glossy, crisp, and deeply golden.
Bake for 20 to 25 minutes until the top is beautifully browned and the center is hot and bubbling.
Rest for 5 to 10 minutes before slicing. The filling settles into creamy layers while the tortilla edges stay crisp and flaky.
Nutrition: 325 kcal | 23 g protein | 20 g carbs | 17 g fat
