Bacon Ranch Chicken Wraps (Printer-Friendly Version)
Smoky bacon, juicy chicken, and creamy herb ranch combine in warm tortillas for a handheld delight.
# Required Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts (approximately 680 grams)
02 -
8 slices thick-cut bacon
→ Vegetables and Wrap
03 -
4 large flour tortillas (25 cm diameter)
04 -
2 cups shredded lettuce (romaine or iceberg, approximately 90 grams)
→ Ranch Sauce
05 -
120 ml Greek yogurt
06 -
60 ml buttermilk
07 -
1 tablespoon fresh dill, finely chopped
08 -
1 tablespoon fresh chives, finely chopped
09 -
1 teaspoon garlic powder
10 -
½ teaspoon onion powder
11 -
Salt and freshly ground black pepper, to taste
→ Seasonings and Garnish
12 -
1 tablespoon olive oil
13 -
1 teaspoon smoked paprika
14 -
½ teaspoon cayenne pepper (optional)
# Step-by-Step Instructions:
01 -
Pat chicken breasts dry. Rub evenly with olive oil, smoked paprika, salt, and black pepper. Allow to rest at room temperature for 10 minutes.
02 -
Heat a large skillet over medium-high heat. Lay bacon strips in a single layer and cook until deep amber and crisp, approximately 4 to 5 minutes per side. Transfer cooked bacon to a paper towel-lined plate, reserving rendered fat in the skillet.
03 -
Add seasoned chicken breasts to the hot skillet with bacon fat. Cook for 5 to 6 minutes per side until a golden crust forms and internal temperature reaches 74°C. Remove chicken and let rest for 5 minutes on a cutting board.
04 -
Cut rested chicken breasts into thin strips, slicing against the grain for tenderness.
05 -
In a medium bowl, whisk together Greek yogurt, buttermilk, garlic powder, onion powder, dill, and chives. Season with salt and freshly ground black pepper to taste. Adjust consistency with additional buttermilk if necessary.
06 -
Heat each flour tortilla in a dry skillet for 20 to 30 seconds per side or microwave for 10 seconds to increase pliability.
07 -
Spread 30 to 45 ml of ranch sauce down the center of each tortilla. Layer shredded lettuce, crumbled bacon strips, and sliced chicken evenly over the sauce.
08 -
Fold the sides of the tortilla inward and roll tightly from the bottom up. Slice each wrap diagonally in half and serve immediately while warm.
# Handy Cooking Tips:
01 -
Allow chicken to rest after cooking to retain moisture and tenderness.
02 -
Use a meat thermometer to ensure chicken reaches 74°C for safe consumption.
03 -
Prepare ranch sauce up to 24 hours in advance to enhance flavor.