A Chicken Bacon Ranch Wrap is the perfect combination of juicy, seasoned chicken, crispy bacon, crunchy lettuce, fresh tomatoes, sharp cheddar cheese, and creamy ranch dressing. This wrap is not only quick to prepare but also bursting with flavor, making it an ideal lunch or dinner option. With just a few simple ingredients, you can whip up this delicious wrap that everyone will love!
Why Chicken Bacon Ranch Wraps Are So Irresistible
What makes Chicken Bacon Ranch Wraps irresistible is the perfect balance of textures and flavors. The tender chicken pairs perfectly with the crispy bacon, and the ranch dressing ties everything together with its creamy tang. Fresh lettuce and tomatoes add crunch and juiciness, while the cheddar cheese provides a sharp, rich flavor. Whether you’re making this wrap for a quick dinner, lunch, or picnic, it’s sure to satisfy your taste buds!
Chicken Bacon Ranch Wrap Recipe
Ingredients:
- For the Chicken:
- 1 lb (450g) chicken breasts
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
- For the Wraps:
- 2 tablespoons frying oil
- 4 large tortillas
- 6-8 slices cooked bacon
- 1/2 cup ranch dressing
- 1/2 cup grated sharp cheddar (50g)
- 2 tomatoes, sliced
- 6-8 leaves lettuce
Step-by-Step Instructions to Make Chicken Bacon Ranch Wraps
1. Prepare the Chicken:
- Start by slicing the chicken breasts horizontally to create 4 thinner fillets.
- Season the chicken fillets with salt, pepper, oregano, paprika, garlic powder, cumin, and a pinch of cayenne pepper on both sides.
2. Cook the Chicken:
- Heat the oil over high heat in a large frying pan.
- Add the chicken fillets and cook them until they are browned on both sides and cooked through (about 5-7 minutes per side).
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. After resting, cut the chicken into strips.
3. Assemble the Wraps:
- Take each tortilla and place 1-2 leaves of lettuce in the center.
- Add 1/4 of the cooked chicken strips, followed by 1-2 slices of bacon, 2 tablespoons of shredded cheddar cheese, and 2 tomato slices.
- Drizzle about 2 tablespoons of ranch dressing on top.
- Wrap the tortilla tightly like a burrito, folding in the sides first, then rolling it from the bottom up.
4. Optional: Warm the Wrap:
- For an extra crispy texture, place the wrapped tortilla in a sandwich or panini press and press until warm and slightly crispy on the outside.
5. Serve:
- Cut the wrap in half and serve immediately.
Notes:
- Calories: One wrap (1/4 of the recipe) is approximately 725 kcal. Please note, this is an estimate and may vary based on portion sizes.
- Adjustments: You can make this wrap spicier by adding more cayenne pepper or using a spicy ranch dressing.
- Customizations: Feel free to add other ingredients such as avocado, red onion, or pickles for extra flavor.
- Storage: Leftover wraps can be stored in an airtight container in the fridge for up to 2 days. To reheat, you can use the panini press again to crisp them up.
Chicken Bacon Ranch Wrap
Ingredients
- For the Chicken:
- 1 lb 450g chicken breasts
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
- For the Wraps:
- 2 tablespoons frying oil
- 4 large tortillas
- 6-8 slices cooked bacon
- 1/2 cup ranch dressing
- 1/2 cup grated sharp cheddar 50g
- 2 tomatoes sliced
- 6-8 leaves lettuce
Instructions
- Prepare Chicken: Slice the chicken horizontally to make thin fillets. Season with salt, pepper, oregano, paprika, garlic powder, cumin, and cayenne pepper.
- Cook Chicken: Heat oil in a pan and cook chicken on both sides until browned and cooked through. Let rest, then slice.
- Assemble Wraps: Place lettuce on tortillas, top with chicken, bacon, cheese, tomatoes, and ranch dressing. Wrap tightly.
- Optional: Warm in a panini press until crispy.
- Serve: Cut in half and serve.