Description
A delicious and crispy chicken bacon ranch wrap that is easy to make and perfect for a quick meal.
Ingredients
Scale
- 2 large flour tortillas
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 strips of cooked bacon, crumbled
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
- Remove the chicken from the skillet and let it rest for 5 minutes. Then, slice it into thin strips.
- Lay the flour tortillas flat on a clean surface. Spread 1/4 cup of ranch dressing on each tortilla.
- Evenly distribute the sliced chicken, crumbled bacon, shredded lettuce, diced tomato, and shredded cheddar cheese onto each tortilla.
- Roll the tortillas tightly, folding in the sides as you go to secure the filling.
- Place the wraps seam-side down on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the tortillas are crispy and golden.
- Remove from the oven, slice in half, and serve immediately with extra ranch dressing on the side if desired.
Notes
- For a healthier option, use whole wheat tortillas and grilled chicken instead of fried.
- Add sliced avocado or jalapeños for an extra kick and creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg