American · Lunch
Chicken Bacon Ranch Wrap
Grilled seasoned chicken breast, crisp bacon, lettuce, tomato, and cheddar rolled in a flour tortilla with cool ranch dressing. The chicken is pan-seared, sliced, and layered warm against melting cheese, giving a savoury, smoky, herb-driven flavour balanced by fresh crunch. Served as a handheld lunch wrap.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
648Calories
63.9gProtein
28.2gFat
33.6gCarbs
4.2gSugar
2.4gFiber
1608mgSodium
205mgChol
9.5gSat Fat
720mgPotassium
285mgCalcium
1.8mgIron
1mcgVitamin B12
8.5mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
all-time-classics
thirty-min-meals
Instructions
1
Prep
Pat the chicken breast dry on a board and season both sides with garlic powder, salt, and black pepper until evenly coated.
2
Fry
Cook the bacon in a dry skillet over medium heat for 5 to 6 minutes, turning once, until fat renders and slices crisp.
3
Sear
Add the olive oil to the same skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until golden and juices run clear.
4
Rest
Allow the chicken to rest for 3 minutes, then slice into strips.
5
Build
Spread ranch dressing on the tortilla and layer lettuce, tomato, cheddar, chicken, and bacon.
6
Plate
Fold in the sides, roll into a firm cylinder, slice in half on the diagonal, and serve cut sides up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 slices80g bacon
- 22 large (140g) flour tortilla
- 2 oz56g cheddar cheese
- 4 tbsp60g ranch dressing
- 22 small handful (60g) romaine lettuce
- 44 tomato slices (80g)
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp garlic powder
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
