Crunchy Chicken Ranch Wraps With Bacon And Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1/2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp each kosher salt and black pepper
• 3 slices bacon
• 2 10-inch flour tortillas
• 2 oz sharp cheddar, shredded
• 3 tbsp ranch dressing
• 1 1/2 cups romaine, shredded
• 1 large tomato, seeded and diced

Method (tap to check — screen stays awake)

1. Lay the bacon in a cold skillet and cook over medium, turning once, until the strips are stiff and deep brown, 8 to 10 minutes; drain and crumble.
2. Pound the chicken to an even half inch, rub with oil, garlic powder, paprika, salt and pepper.
3. Sear the chicken in the bacon fat over medium-high, 4 to 5 minutes per side, until the outside is browned and the thickest part reaches 165F. Rest 5 minutes, then slice thin.
4. Warm the tortillas one at a time in the dry skillet, about 20 seconds a side, until pliable and lightly freckled.
5. Spread ranch down the center of each tortilla, then layer romaine, chicken, bacon, cheddar and tomato, leaving two inches bare at the ends.
6. Fold in the ends, roll tight, and cut on a sharp diagonal; wrap in parchment if packing.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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