Bacon Chicken Wrap Recipe
Sliced grilled chicken breast, strips of thick-cut bacon, fresh tomatoes, crisp lettuce, cheddar and jack cheese in a tomato-flour tortilla, with ranch salsa dressing
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Ingredients
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Protein
Vegetables
Cheese
Tortilla
Dressing
Method
Preparation
- 1
Cook the Bacon
In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 8-10 minutes. Remove from skillet and drain on paper towels.
- 2
Prepare the Chicken
If not already cooked, grill the chicken breast until it reaches an internal temperature of 165°F (75°C), about 6-7 minutes per side. Slice into bite-sized pieces.
- 3
Chop the Vegetables
Dice the fresh tomatoes and wash the crisp lettuce, tearing it into bite-sized pieces.
- 4
Grate the Cheese
Grate the cheddar and jack cheese using a box grater or food processor.
Assembly
- 5
Prepare the Tortillas
Warm the tomato-flour tortillas in a dry skillet over low heat for about 30 seconds on each side or until pliable.
- 6
Assemble the Wraps
On each tortilla, layer the grilled chicken, crispy bacon, diced tomatoes, crisp lettuce, and a mix of cheddar and jack cheese.
- 7
Add Dressing
Drizzle the ranch salsa dressing over the filled tortillas.
- 8
Wrap and Serve
Fold the sides of the tortilla inwards and then roll from the bottom up to create a wrap. Slice in half and serve immediately.
