Description
A delicious wrap filled with crispy chicken, bacon, and flavorful ranch dressing, perfect for lunch or dinner.
Ingredients
Scale
- 1 chicken breast, boneless and skinless
- 4 strips bacon
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix
- 1 tablespoon water
- 1 large flour tortilla
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup lettuce, chopped
- 1/4 cup tomato, diced
- 1/4 cup red onion, thinly sliced
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
Instructions
- Heat a skillet over medium heat.
- Place the bacon strips in the skillet and cook until crispy, about 5-7 minutes, flipping occasionally to ensure even cooking.
- Once the bacon is crispy, remove it from the skillet and set it aside on a paper towel-lined plate to drain excess grease.
- Remove most of the bacon grease from the skillet, leaving about 1 tablespoon.
- Place the chicken breast in the skillet and cook for about 6-8 minutes per side until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Remove the chicken breast from the skillet and let it rest for 5 minutes.
- While the chicken rests, crumble the bacon into small pieces.
- Slice the chicken breast into thin strips or bite-sized pieces.
- In a small bowl, combine the ranch seasoning mix and water, stirring until the seasoning is dissolved into a smooth mixture.
- Drizzle the ranch seasoning mixture over the sliced chicken, tossing to coat evenly.
- In another small bowl, mix together the mayonnaise and sour cream until smooth and well combined.
- Lay the large flour tortilla flat on a clean surface.
- Spread the mayo-sour cream mixture evenly across the center of the tortilla.
- Place the ranch-coated chicken strips in the center of the tortilla.
- Sprinkle the shredded cheddar and mozzarella cheeses over the chicken.
- Add the crumbled bacon on top of the cheese.
- Place the chopped lettuce, diced tomato, and thinly sliced red onion on top of the bacon.
- Fold the sides of the tortilla inward toward the center.
- Carefully roll the tortilla from the bottom upwards to form a wrap, making sure the ingredients are tightly enclosed inside.
- Heat the same skillet over medium heat again.
- Place the wrap seam-side down in the skillet and cook for about 2-3 minutes, pressing gently with a spatula, until the tortilla is golden brown and crispy.
- Flip the wrap and cook for another 2-3 minutes on the other side until it’s crispy and golden.
- Remove the wrap from the skillet and slice it in half.
- Serve immediately and enjoy your crispy chicken bacon ranch wrap.
Notes
- Adjust the ingredients according to personal preferences or dietary restrictions.
- Feel free to add other toppings such as avocado or jalapeños for extra flavor.
- Store any leftovers wrapped tightly in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg