Tired of the same old lunch each day? These Crispy Chicken Bacon Ranch Wraps will solve that problem!Quick note: I brushed the chicken breasts with a bit of olive oil and then seasoned ’em with salt, pepper and dried oregano. But you could go any direction with the spices here. And if it happens to be cold outside, then you could skip the grill and just cook the chicken in a pan indoors. Want to recreate these Crispy Chicken Bacon Ranch Wraps? Click here to find Flatout flatbreads near you! And make sure to find a 2-year-old to play piano for you while you eat these wraps. It’s almost like dining out at a nice restaurant while someone plays a piano in the background. Almost!
Crispy Chicken Bacon Ranch Wraps
Tired of the same old lunch each day? These Crispy Chicken Bacon Ranch Wraps will solve that problem!
Ingredients
8 slices thick-cut bacon
2 boneless skinless chicken breasts
4 Flatout Light Italian Herb Wraps
1 cup Monterey Jack cheese shredded
¼ cup green onions sliced
1 cup Romaine lettuce leaves torn
2 Roma tomatoes diced
⅔ cup ranch dressing
Instructions
Using a large sauté pan, cook bacon until crispy; pat dry and set aside.
Meanwhile, grill or cook chicken breasts until fully cooked; let cool before slicing into ½” strips.
Lay Flatout wraps out and top each with several slices of chicken along with shredded Monterey Jack, green onions, lettuce leaves, tomatoes, bacon and ranch dressing. Fold/Roll wraps tightly.
Brush a grill pan with oil and then place over medium-high heat until hot. Place wraps in pan and cook for 2-3 minutes per side, or until slightly crispy.
Remove from heat, slice and serve.
Notes
Before grilling, I brushed the chicken breasts with a bit of olive oil and then seasoned ’em with salt, pepper and dried oregano. But you could go any direction using your favorite spices here!
