Description
This Crispy Chicken Bacon Ranch Wrap is a flavorful and satisfying meal featuring tender chicken breast coated in ranch seasoning, crispy bacon, melted cheddar and mozzarella cheeses, and fresh veggies, all wrapped in a warm flour tortilla and pan-toasted until golden brown. A perfect blend of creamy, savory, and crunchy textures makes this wrap a delicious choice for lunch or dinner.
Ingredients
Scale
Proteins
- 1 boneless, skinless chicken breast
- 4 strips of bacon
Seasonings & Condiments
- 1 packet ranch seasoning mix
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon water
- 2 tablespoons olive oil
Dairy
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Vegetables
- ¼ cup chopped lettuce
- ¼ cup diced tomato
- ¼ cup thinly sliced red onion
Other
- 1 large flour tortilla
Instructions
- Cook the Bacon: Heat a skillet over medium heat and cook the bacon strips for 5-7 minutes until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess fat.
- Cook the Chicken: Using the same skillet with about a tablespoon of bacon grease left, cook the chicken breast for 6-8 minutes on each side until it reaches an internal temperature of 165°F and is golden brown.
- Prepare Chicken and Bacon: Allow the chicken to rest for a few minutes. Crumble the cooked bacon and slice the chicken breast into strips while the chicken rests.
- Make Ranch Coating: In a small bowl, mix the ranch seasoning packet with one tablespoon of water until well combined. Drizzle this ranch mixture over the chicken strips, tossing gently to coat evenly.
- Assemble the Wrap: Lay the flour tortilla flat and spread a mixture of mayonnaise and sour cream in the center. Add the ranch-coated chicken strips, shredded cheddar and mozzarella cheese, crumbled bacon, chopped lettuce, diced tomato, and thinly sliced red onion on top.
- Toast the Wrap: Roll the tortilla tightly around the filling. Place it seam-side down in the skillet over medium heat and cook for 2-3 minutes on each side, until the tortilla is golden brown and slightly crispy.
- Serve: Slice the wrap in half and serve immediately while warm and melty.
Notes
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- If preferred, use a low-fat sour cream and mayonnaise to reduce fat content.
- You can substitute the flour tortilla with a whole wheat or gluten-free wrap if desired.
- To make it spicier, add some jalapeños or hot sauce to the mayo-sour cream spread.
- Cooking times may vary depending on skillet heat and chicken thickness; use a meat thermometer for best results.
