Crunchy Bacon Ranch Chicken Wraps for a Flavorful Bite

Ingredients:

2 chicken breasts, boneless and skinless
6 slices of crispy bacon
4 large flour tortillas
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup lettuce, shredded
1/2 cup tomato, diced
1/4 cup red onion, thinly sliced
Salt and pepper to taste
Olive oil for cooking
Directions:

Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is fully cooked through and golden brown. Remove from the skillet and set aside to rest before slicing into strips.
While the chicken is resting, cook the bacon until crispy. Once cooked, set aside and crumble into small pieces.
Lay out the flour tortillas on a flat surface. Drizzle ranch dressing on each tortilla, followed by a generous amount of shredded lettuce, diced tomato, sliced red onion, and shredded cheddar cheese.
Add the sliced chicken and crumbled bacon on top of the vegetables and cheese.
Carefully wrap up the tortilla tightly to enclose the filling.
For an extra crispy finish, heat a pan over medium heat and toast the wrapped tortillas for 1-2 minutes on each side, until the wraps are golden and crispy.
Slice in half and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 wraps