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–+ servings

Chicken Bacon Wrap

Chicken bacon wrap makes a delicious healthy lunch, or dinner that you can have on the table in just a few minutes. Crunchy lettuce, salty bacon, juicy and tender chicken, and ranch dressing are a classic flavor combination that is loved by nearly everyone.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 wraps
Calories 580 kcal

Ingredients
  

  • 2 Medium and thicker Chicken Breast, cut in half lengthwise
  • 2 teaspoon paprika, sweet or smoked paprika is preferred
  • 8 bacon slices, thick or thin your choice!
  • Salt and pepper to taste
  • 1 cup shredded Cheddar or your favorite semi-hard cheese of choice
  • 2 teaspoon onion powder
  • Ranch dressing, about 2 tablespoons per wrap
  • 4 x 10 inches Tortilla wraps
  • 2 medium firm tomatoes, sliced thin into circles
  • 4-5 cups lettuce, trimmed, Romaine (I used baby romaine), butter lettuce, crunchy is preferred but any good leafy lettuce will work

Instructions
 

  • Season chicken breast on both sides with salt, pepper, paprika, and onion powder. If needed, pound the chicken breast (cover with plastic wrap prior) lightly to ensure even cooking. Set aside.
  • Crispy Bacon. In a large non-stick pan without oil cook bacon until desired crispiness and set aside on a plate lined with kitchen paper towels to remove the excess grease.
  • In the same pan (with bacon fat) over medium-high heat cook chicken breast until nicely golden brown on both sides (about 4 minutes on each side). Add cooking oil if needed in between batches. Set aside and cover with foil while you prepare the wrap ingredients.
  • Assemble the wraps. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.
  • Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice. Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up holding the folded sides tightly with your fingers at the same time.
  • Use a sharp knife to cut each wrap in half and serve immediately. Optional: place the uncut wrap on a dry pan over medium heat and cook quickly until golden brown on both sides.

Notes

  • Store. Once chicken wraps are prepared, I recommend consuming them within 1-2 days. Keep them refrigerated and in an airtight container.
  • Meal prep. Chicken and bacon can be cooked a day or two before.
  • Use burrito size tortillas to make your chicken bacon ranch wraps. You can make them with smaller taco-sized versions but they will be harder to wrap, and the flavor of these is so good that bigger will be better! 
  • Don’t overfill your wraps. You want your crispy chicken wraps to be full of these amazing ingredients but you also want them to stay wrapped while they are being enjoyed instead of having a mess on your hands.

Nutrition

Calories: 580kcal
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