American · Lunch
Chicken Bacon Ranch Wrap (Keto)
Grilled chicken breast, crisped bacon, and shredded lettuce folded into a low-carb almond-flour tortilla with a garlic and dill ranch dressing built on sour cream. Sharp cheddar and cucumber add freshness. A keto handheld wrap holding lean protein and generous fat without the starchy carbs of standard bread.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
617Calories
53.9gProtein
40.1gFat
8.3gCarbs
2.2gSugar
3.6gFiber
956mgSodium
214mgChol
14.8gSat Fat
524mgPotassium
285mgCalcium
1.8mgIron
1.1mcgVitamin B12
8.4mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the chicken dry, season both sides with salt and pepper, and grate the garlic into a small bowl for the ranch.
2
Whisk
Stir the sour cream, dill, and grated garlic together until smooth and pourable, tasting so the garlic stays mellow.
3
Fry
Lay the bacon in a cold nonstick pan and cook over medium heat 5 to 6 minutes, turning once, until deep golden and crisp.
4
Sear
Add olive oil to the pan and cook the chicken over medium-high heat 4 to 5 minutes per side until golden and reading 165F.
5
Plate
Warm the tortilla, spread ranch, layer lettuce, sliced chicken, crumbled bacon, shredded cheddar, and cucumber, roll tightly, then slice on the diagonal to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 44 rashers (60g) bacon
- 22 low-carb almond-flour tortilla (42g)
- 2 oz56g sharp cheddar cheese
- 4 tbsp60g sour cream
- 2 tsp2 tsp fresh dill
- 2 clove2 clove garlic
- a small handful (20g) lettuce
- 88 thin cucumber slices (50g)
- 2 tsp2 tsp olive oil
- a pinch of salt and black pepper
