Ingredients

The following ingredients have 4 Servings
  • 2 medium, thick Chicken Breast (cut in half lengthwise)
  • 2 teaspoons paprika (sweet or smoked paprika)
  • 8 slices bacon (thick or thin your choice)
  • Salt and pepper (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)

Instruction

  • 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