Description
A crunchy chicken and bacon wrap layered with crisp lettuce, juicy tomato, melty cheddar and cool ranch dressing, all rolled in a soft tortilla for a satisfying handheld meal.
Ingredients
- 2 pieces chicken breast
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 6 slices bacon
- 4 each large flour tortilla
- 1 cup shredded lettuce
- 1 medium tomato
- ½ cup ranch dressing
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl combine breadcrumbs, paprika, garlic powder, salt, and black pepper.
- Coat chicken breasts in olive oil then dredge in the breadcrumb mixture until evenly covered.
- Place chicken on the baking sheet and bake for 20–25 minutes until golden and cooked through.
- While chicken bakes, cook bacon in a skillet over medium heat until crispy, then drain on paper towels and chop.
- Warm tortillas in a dry skillet or microwave until pliable.
- Spread ranch dressing down the center of each tortilla.
- Layer shredded lettuce, diced tomato, cheddar cheese, sliced chicken, and chopped bacon on each tortilla.
- Fold in the sides and roll up tightly to form a wrap.
- Slice wraps in half and serve immediately.
Notes
- Double-coat chicken in breadcrumbs for extra crunch
- Substitute spinach or kale for the lettuce
- Use low-fat ranch dressing to reduce calories
- Serve hot to keep the chicken crispy