Description
Juicy seasoned chicken, crispy bacon, creamy homemade ranch, cheese, and fresh toppings in a warm tortilla.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 8 slices bacon, cooked crispy and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 packet ranch dressing mix (or homemade equivalent – see notes)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas (10–12 inch)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup chopped romaine lettuce
- 1/4 cup diced red onion (optional)
- 1/4 cup diced tomatoes (optional)
Instructions
- Prepare the Chicken Breasts: Pat chicken breasts dry with paper towels. If thick, slice horizontally.
- Season the Chicken: Combine garlic powder, onion powder, smoked paprika, black pepper, and salt. Sprinkle evenly over chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Rest and Shred (or Dice) the Chicken: Let chicken rest for 5-10 minutes. Shred or dice into small pieces.
- Cook the Bacon: Place bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crispy and golden brown (8-10 minutes).
- Drain and Crumble: Remove bacon from skillet and place on a paper towel-lined plate to drain. Crumble into small pieces.
- Combine the Ingredients (Ranch): In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Add the Ranch Seasoning: Add the ranch dressing mix (or your homemade equivalent), chopped parsley, chopped dill, garlic powder, and onion powder. Stir well to combine.
- Season to Taste: Season with salt and pepper to taste.
- Chill (Optional): For the best flavor, cover the bowl and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld. This step is optional, but it definitely makes a difference.
- Warm the Tortillas (Optional): Warm tortillas in a dry skillet or microwave.
- Spread the Ranch Dressing: Lay a tortilla flat and spread a generous amount of ranch dressing.
- Add the Cheese: Sprinkle cheddar and Monterey Jack cheese over the ranch dressing.
- Add the Chicken: Arrange chicken evenly over the cheese.
- Add the Bacon: Sprinkle crumbled bacon over the chicken.
- Add the Lettuce and Other Toppings: Top with lettuce, red onion (if using), and tomatoes (if using).
- Fold the Wraps: Fold in the sides of the tortilla towards the center, then tightly roll up the wrap from the bottom. Tuck in the filling as you roll to keep it secure.
- Cut and Serve: Cut the wraps in half diagonally. Serve immediately or wrap and refrigerate.
Notes
- Spice it up: Add cayenne pepper to the chicken seasoning or hot sauce to the ranch dressing.
- Add avocado: Sliced avocado adds a creamy texture.
- Use different cheeses: Experiment with pepper jack, Colby jack, or provolone.
- Grill the wraps: Grill in a panini press or skillet for a warm and crispy wrap.
- Make it a salad: Serve over lettuce for a low-carb option.
- Homemade Ranch Dressing Mix: Combine 3 tablespoons dried buttermilk powder, 2 tablespoons dried parsley, 1 tablespoon dried dill, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried chives, 1 teaspoon salt, and 1/2 teaspoon black pepper. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes