Chicken Bacon Ranch Wrap Recipe

Name: Cinemark Legacy and XDs CHICKEN BACON RANCH WRAP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each large flour tortillas; 1 cups ranch dressing; 1 tsp salt; 0.5 tsp black pepper; 1 lbs boneless skinless chicken breasts; 6 each smoked bacon strips; 2 tbs olive oil; 0.5 tsp garlic powder; 4 cups spring mix (or mixed salad greens); 2 each roma tomatoes; 0.5 each lemon (optional - for resting chicken); 0.5 cups shredded cheddar cheese; 0.5 cups shredded Monterey Jack cheese

Inspired by Cinemark Legacy and XD

Time35m

Serves4

Grilled or fried chicken, smoked bacon, spring mix, shredded cheddar & jack cheeses, tomatoes, ranch.

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Ingredients

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Wraps & Condiments

4 each large flour tortillas

1 cups ranch dressing

1 tsp Celtic sea salt

1/2 tsp black pepper

Protein

1 lbs boneless skinless chicken breasts

6 each smoked bacon strips

2 tbs olive oil

1/2 tsp Watkins garlic powder

Produce

4 cups spring mix (or mixed salad greens)

2 each roma tomatoes

1/2 each lemon (optional - for resting chicken)

Cheeses

1/2 cups shredded cheddar cheese

1/2 cups shredded Monterey Jack cheese

Method

Protein

Prepare chicken

Pat the chicken breasts dry and, if thick, butterﬂy or pound to an even 1/2-inch thickness. Season both sides with salt, black pepper and garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove from pan and let rest 5 minutes, then slice into 1/4-inch strips.

Cook bacon

While chicken rests, heat remaining 1 tablespoon olive oil (or use the same skillet) and cook bacon strips over medium heat until crisp, 6–8 minutes, turning as needed. Drain on paper towels and chop into 1–2 inch pieces.

Produce & Assembly Prep

Wash and dry the spring mix. Slice the roma tomatoes into thin wedges or 1/4-inch slices. If using lemon, squeeze half over the sliced chicken for brightness (optional).

Warm the flour tortillas in a dry skillet over medium heat for 10–15 seconds per side or wrap in foil and heat in a 300°F oven for 5–7 minutes to make them pliable.

Assemble Wraps

Lay one warmed tortilla flat. Spread about 2 tablespoons of ranch dressing down the center of each tortilla, leaving about 1 1/2 inches clear at the edges.

Layer 1 cup spring mix over the dressing, followed by 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack (blend evenly).

Top cheeses with sliced chicken (about 4 oz cooked chicken per wrap), then sprinkle 1–2 tablespoons chopped bacon and arrange 3–4 tomato slices over the top.

Fold the bottom edge of the tortilla up over the filling, then fold both sides in and roll tightly to form a neat wrap. Repeat for remaining tortillas.

Optional finishing: place each wrapped seam-side down in a lightly buttered skillet or panini press over medium heat and toast 1–2 minutes per side until golden and warmed through.

Slice each wrap in half on the diagonal and serve immediately with extra ranch on the side, if desired.