CS Rotisserie Chicken Ranch Wraps

Rotisserie chicken - (Shred meat for Thursday at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)

Make ranch dressing - Finely chop cilantro and chives. Whisk together mayonnaise and yogurt. Add vinegar, lemon juice, and oil one at a time while whisking. Stir cilantro, chives, dill, garlic powder, and sugar into dressing. Season with some salt and pepper. (Can be done up to 5 days ahead)

Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

In a large mixing bowl, toss together chicken (reserve Thursday’s portion if you shredded it at the same time), lettuce, cucumbers, and cheese. Add half the ranch dressing (reserve other half) and toss until well combined. (Note: If made ahead, the dressing may have thickened. You can thin it out with a tiny splash of water if it is too thick to easily toss with the salad.) Season salad with some salt and pepper.

Divide salad between wraps. Fold / roll wraps to tightly enclose filling.

Serve wraps with carrot sticks and remaining ranch dressing for dipping. Enjoy!