Grands Chicken Wraps
Diana

1 can Pillsbury Grands refrigerated flaky biscuits
2 tbsp oil
1 envelope (1 oz) ranch salad dressing mix
Grilled chicken breast strips, about 3 breasts
2 tbsp melted butter or margarine

Dipping sauce:
½ cup sour cream
½ cup mayonnaise
remaining ranch dressing mix.
Mix well

1. Heat oven to 350 degrees and lightly grease cookie sheet.
2. In a small bowl, combine oil and 1 tbsp salad dressing mix, mix until blended. Separate dough into 8 biscuits. Press or roll each biscuit to a 6 inch oval. Spread scant tsp of salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips on center of each biscuit. Bring long ends of biscuit ovals up and overlap and pinch to seal. Brush each with melted butter; sprinkle tops evenly with 2 tsp dressing mix.
3. Bake for 18 to 22 minutes or until light golden brown. Serve warm and dip into dipping sauce.