Chicken Club Roll Up Recipe

Season

If using raw chicken tenders, pat them dry. In a bowl, toss the chicken tenders with salt, black pepper, and smoked paprika until evenly coated. If using pre-cooked chicken, shred or slice into 1/2-inch strips and proceed to warm in a skillet with olive oil.

Cook

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add seasoned chicken tenders and cook 3–4 minutes per side (until internal temperature reaches 74°C / 165°F) for raw tenders. If using cooked tenders, sauté just until warmed through, about 2–3 minutes. Remove from skillet and slice into bite-sized pieces if not already sliced.

Cook bacon

While chicken cooks (or in a separate pan), fry bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate and drain. When cool, break into pieces.

Prep cheese

Measure out 1 cup mixed shredded cheese and set aside.

Warm the tortillas for easier rolling: briefly heat each tortilla in a dry skillet over medium for 15–20 seconds per side or microwave one at a time for 10–12 seconds covered with a damp paper towel.

Lay one warmed flour tortilla flat on your work surface. Spread approximately 3/4 tablespoon ranch dressing over the center third of the tortilla in a horizontal strip, leaving the edges clear so the tortilla can fold.

Layer 1/4 of the shredded romaine lettuce (about 1/2 cup) down the center on top of the ranch. Add 1/4 of the tomato slices (2–3 thin slices), then 1/4 of the sliced or chopped cooked chicken tenders (about 125 g). Sprinkle 1/4 cup mixed shredded cheese over the warm chicken so it softens, and top with 1–2 pieces of broken bacon.

If desired, season the tomato and lettuce lightly with a pinch (about 1/16 tsp) of freshly ground black pepper.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and continue rolling tightly to form a neat cylinder (burrito-style). Repeat with remaining tortillas and fillings to make 4 roll ups.

Optional — lightly butter or oil a skillet or griddle and heat over medium. Place each roll seam-side down and toast 1–2 minutes per side until golden and the cheese is melty. This adds crispness and helps seal the wrap. Remove and slice in half on the bias if desired.

Serve immediately with extra ranch for dipping if desired.