Sonoma Wrap Recipe

Prepare chicken (if not pre-grilled)

If you don't have pre-grilled chicken, heat a skillet or grill pan over medium-high heat. Rub 1 tbs olive oil over 2 boneless skinless chicken breasts (about 12–16 oz total) and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly. Toss sliced chicken with 1 tsp lemon juice to brighten (optional). Measure out 2 cups sliced grilled chicken for the wraps.

Prepare other components

Shred or chop about 3 cups Romaine lettuce and place in a bowl. Shred 1 cup Monterey Jack cheese. If using, thinly slice 1 Roma tomato and crisp 4 bacon slices in a skillet or oven then crumble them. Pour 1 cup ranch dressing into a small bowl for easy assembly.

Warm tortillas

Warm 4 large flour tortillas one at a time in a dry skillet over medium heat for 10–15 seconds per side until pliable and lightly toasted, or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Keep warm under a clean towel.

Assemble wraps

Lay a warm tortilla on a flat surface. Spread about 2 tablespoons (approximately 30 ml) ranch dressing in a line down the center of each tortilla. Layer 1/2 cup shredded lettuce, 1/2 cup sliced grilled chicken, 1/4 cup shredded Monterey Jack cheese, and if using, 2–3 tomato slices and 1 slice worth of crumbled bacon. Season lightly with a pinch of salt and pepper if desired.

Fold and serve

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to close. If desired, place seam-side down in a hot skillet for 30–60 seconds per side to seal and add light crisping. Slice each wrap in half on the diagonal and serve immediately with extra ranch on the side.