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Chicken Bacon Ranch Wraps
Andre Lewis

Chicken Bacon Ranch Wraps

The familiar combination earns its keep when the bacon stays crisp and the ranch isn't poured on with a ladle. Skillet chicken is sliced thin, cheddar goes down first as a moisture buffer and lettuce stays in the center. Warm the tortillas just enough to bend without cracking.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 slices bacon
  • 4 burrito-size flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 2 cups shredded romaine lettuce
  • 1 medium tomato diced
  • 1/2 cup ranch dressing

Method
 

  1. Season the chicken with salt and black pepper and cook it in vegetable oil over medium-high heat for 4 to 6 minutes per side, until 165°F inside.
  2. Rest the chicken for 5 minutes and slice it across the grain into thin strips.
  3. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, drain it on a rack and break each slice in half.
  4. Warm the tortillas in a dry skillet for 15 seconds per side and place 1/4 cup cheddar across the center of each.
  5. Divide the chicken, bacon, lettuce, tomato and ranch evenly over the cheese.
  6. Fold in both sides of each tortilla, roll it tightly from the bottom and place seam-side down for 1 minute before cutting.