Bacon Ranch Chicken Wraps
Chicken wraps made with chicken, bacon and ranch dressing. The best chicken wrap combination. Great for quick lunches, meal prep and school lunches.
Ingredients
- 1 pound chicken breast cut lengthwise to make thinner pieces
- 4 bacon slices cooked
- 1 teaspoon salt
- to taste pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chipotle powder or cayenne
- ½ teaspoon oregano dried
- 4 tablespoons olive oil
- 4 flour tortillas * see notes
- as needed tomato diced
- as needed lettuce
- as needed ranch dressing
- as needed shredded cheddar cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Pat the chicken dry then coat with the seasonings.
- In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F. Remove from the pan and set aside.
- While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.
- Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings. Drizzle with ranch dressing and roll up. Enjoy!
Notes
This recipe can make 4 small wraps if using fajita sized tortillas. Or 2 to 3 larger wraps, if using the larger burrito style flour tortillas.
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