Chicken Bacon Ranch Wrap

  • 2 boneless, skinless chicken breasts
  • 4 slices of bacon
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sliced red onions
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup ranch dressing
  • Salt and pepper, to taste
  1. Season the chicken breasts with salt and pepper on both sides.
  2. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside to drain on paper towels.
  3. In the same skillet, add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
  4. Warm the tortillas in a dry skillet or microwave until pliable.
  5. To assemble the wraps, spread a tablespoon of ranch dressing onto each tortilla.
  6. Divide the shredded lettuce, diced tomatoes, sliced red onions, sliced black olives, chopped cilantro, cooked bacon, and sliced chicken among the tortillas.
  7. Drizzle additional ranch dressing over the fillings.
  8. Fold the sides of each tortilla inward, then roll up tightly from the bottom to create a wrap.
  9. Slice each wrap in half diagonally and serve.