Description
Master the secret to phenomenal flavor: blending exceptionally crispy, crumbled beef turkey bacon directly into the ranch chicken filling.
Ingredients
Scale
- 4 large flour tortillas (burrito size)
- 1 pound cooked, shredded chicken breast
- 8 slices beef beef bacon
- 1/2 cup ranch dressing
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Step 1: Cook the beef beef bacon in a large skillet over medium heat until it is exceptionally crispy. Remove the beef bacon, place it on a paper towel-lined plate to drain excess grease, then crumble it into small pieces. Reserve about 1/4 of the crumbled beef bacon for garnish.
- Step 2: In a medium mixing bowl, combine the shredded chicken, the majority of the crumbled beef beef bacon, and the ranch dressing. Stir the mixture until the chicken is evenly coated.
- Step 3: Lightly warm the flour tortillas (either in the microwave for 15 seconds or briefly in a dry pan) to make them more pliable. Lay one tortilla flat and spoon 1/4 of the chicken mixture down the center.
- Step 4: Top the chicken mixture with a handful of shredded lettuce and a sprinkle of shredded cheddar cheese. Tightly fold the sides of the tortilla over the filling, then roll from the bottom edge upward to create a sealed wrap. Repeat with remaining ingredients.
- Step 5: Return the skillet (or use a separate non-stick pan) to medium heat. Place the assembled wraps seam-side down in the pan and press gently with a spatula. Cook for 2 to 3 minutes per side until the tortillas are golden brown and crispy.
- Step 6: Remove the wraps from the heat. Slice them diagonally, sprinkle with the reserved crumbled beef bacon, and serve immediately.
Notes
- To prepare ahead, mix the chicken/beef bacon/ranch filling and store it covered in the refrigerator for up to 2 days; assemble and grill just before serving to maintain crispness.
- If you have leftovers, avoid the microwave; reheat the crispy wraps in a dry skillet over medium-low heat or in a toaster oven until warmed through and the tortilla regains its crunch.
- For an extra punch of flavor, serve these wraps alongside a small dish of hot sauce or a dollop of fresh avocado crema to contrast the rich ranch dressing.
- The key to a tidy, sealed wrap is lightly warming your tortillas first; if they still feel stiff, brush the edges with a tiny bit of water before rolling to help the seam stick during grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Large Wrap
- Calories: 500
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Protein: 2g