Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs boneless skinless chicken thighs
  • 4 cups romaine lettuce, chopped ((about 1 head))
  • 1 cup cherry tomatoes, cut into quarters or halved
  • 6 pieces bacon, diced
  • Salt and pepper
  • 1 package Siete grain-free tortillas ((or sub other tortillas or collard greens for Whole30 or Keto))
  • 2 green onions, finely diced
  • 2 tbsp fresh dill ((or 2 tsp dried))
  • 1/2 cup mayo
  • 2 tbsp water ((adjust as needed to reach desired consistency))

Instruction

  • Heat a large skillet over medium heat. Add the bacon, cooking until it just starts to get crispy, about 6-7 minutes. Remove and place on a paper towel lined plate.
  • While the bacon is cooking, season chicken thighs with salt and pepper on both sides and set aside. Chop lettuce and tomatoes as noted.
  • Preheat your grill or oven (see recipe notes if using the oven).
  • Once the grill is hot, place chicken thighs on the the grill. Cook for 5-7 minutes per side, depending on the thickness of the chicken thighs. Remove the chicken once it is cooked and set aside on a cutting board to cool.
  • While the chicken cools, make the dressing. Combine the dressing ingredients in a small bowl or jar and mix well. If the dressing is too thick, add a little more water and mix again.
  • After the chicken has cooled enough to handle, cut it into cubes.
  • Now, assemble the wraps. Add some chicken, lettuce, tomato and bacon bits onto a tortilla. Drizzle with some of the ranch dressing and roll the tortilla up like a burrito. Repeat with remaining ingredients, which should make about 8 wraps with Siete tortillas.