Description
A delicious Crispy Chicken Bacon Ranch Wrap featuring juicy grilled chicken breast coated in tangy ranch seasoning, crispy bacon, melted cheddar and mozzarella cheeses, fresh vegetables, and a creamy mayo-sour cream spread, all wrapped in a warm, golden-toasted flour tortilla. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken & Bacon
- 1 boneless, skinless chicken breast
- 4 strips of bacon
- 2 tablespoons olive oil
Seasoning & Sauces
- 1 packet ranch seasoning mix
- 1 tablespoon water
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
Wrap & Fillings
- 1 large flour tortilla
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped lettuce
- ¼ cup diced tomato
- ¼ cup thinly sliced red onion
Instructions
- Cook the Bacon: Heat a skillet over medium heat and cook the bacon strips until crispy, about 5-7 minutes. Remove bacon from the skillet and drain on paper towels to remove excess grease.
- Cook the Chicken: Using the same skillet with about a tablespoon of bacon grease remaining, add olive oil if needed, and cook the boneless chicken breast for 6-8 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Remove chicken and let it rest.
- Prepare Chicken and Bacon: While the chicken rests, crumble the cooked bacon strips and slice the chicken into thin strips for the wrap.
- Make Ranch Sauce: In a small bowl, mix the ranch seasoning packet with 1 tablespoon of water. Drizzle and toss the chicken strips in the ranch mixture to coat them evenly.
- Assemble the Wrap: Lay the large flour tortilla flat and spread a mixture of mayonnaise and sour cream in the center. Layer the ranch-coated chicken strips, shredded cheddar and mozzarella cheeses, crumbled bacon, chopped lettuce, diced tomato, and thinly sliced red onion on top.
- Cook the Wrap: Roll the tortilla tightly, tucking in the sides, and place it seam-side down in the hot skillet. Cook for about 2-3 minutes on each side until the tortilla is golden brown and the cheese melts.
- Serve: Slice the wrap in half diagonally and serve immediately while warm and crispy.
Notes
- Ensure the chicken breast is cooked thoroughly to an internal temperature of 165°F (75°C) for safety.
- For extra crispiness, lightly brush the tortilla with olive oil before toasting.
- You can substitute the ranch seasoning with a homemade mix for a fresher flavor.
- Add avocado slices or jalapeños if you prefer some extra creaminess or heat.
- Use whole wheat tortillas for a healthier alternative.
