15 MINUTE CHICKEN BACON RANCH WRAP {Crack Wrap}

5 from 6 votes

15 MINUTE CHICKEN BACON RANCH WRAP {Crack Wrap}

15 Minute Chicken Bacon Ranch Wrap {Crack Wrap} recipe is an easy and quick meal that's packed with flavor. Wraps are perfect for packing for lunches or picnics as well as for a simple weeknight meal

Course any meal, dinner, entree, lunch

Cuisine American

Keyword bacon, chicken, ranch, sandwich, wrap

Prep Time 15

Cook Time 15

Servings servings

Calories 668kcal

Author Paula

Ingredients

2 medium, thick chicken breasts cut in half lengthwise
2 teaspoons paprika sweet or smoked paprika
8 slices bacon thick or thin your choice
salt and pepper to taste to taste
1 cup Cheddar cheese shredded, or your favorite
2 teaspoons onion powder
8 tablespoons Ranch dressing about 2 tablespoons per wrap
4 10-inch flour tortilla wraps
2 medium, firm tomatoes sliced thin into circles
4-5 cups Romaine lettuce trimmed

Instructions

Season chicken breast on both sides with salt, pepper, paprika, and onion powder. If needed, cover with plastic wrap and pound the chicken breast to a uniform thickness. This will ensure even cooking. Set aside.
In a large non-stick pan, cook the bacon until desired crispiness and set aside on a plate lined with paper towels to remove the excess grease.
In the same pan (with bacon fat) over medium-high heat cook chicken breast until nicely golden brown on both sides (about 4 minutes on each side). Add cooking oil if needed in between batches.
Set aside and cover with foil while you prepare the wrap ingredients.
Assemble the wraps. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.
Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice.
Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom upholding the folded sides tightly with your fingers at the same time.
Use a sharp knife to cut each wrap in half and serve immediately.
Optional: You can toast the wrap. To toast place the uncut wrap on a dry pan over medium heat and cook quickly until golden brown on both sides. Serve immediately

Notes

Romaine, baby Romaine, or butter lettuce. Crunchy lettuce is preferred but any good leafy lettuce will work.
Chicken - For quicker prep, use any leftover chicken, or deli-sliced chicken breast.
Not recommended to make it ahead as they may become soggy quickly. Also, don’t go overboard with the dressing.

Nutrition