Chicken Bacon Ranch Wrap | Recipe | Eat Wheat

Ingredient List

For the Wraps:

1 pound boneless, skinless chicken thighs
1 (1 ounce) package dry ranch seasoning
1 (20 ounce, 8 count) package large burrito flour tortillas
1 (2.1 ounce) package cooked bacon
1 head iceberg lettuce, torn into large leaves
1 (8 ounce) package shredded Colby & Monterey Jack cheese
1 (12 ounce) jar banana pepper rings
1 (16 ounce) bottle ranch dressing

Instructions

Grill the Chicken

Preheat grill to 350^oF.
Generously season both sides of chicken thighs with ranch seasoning.
Grill chicken for about 7-8 minutes per side, or until the center reads 165^oF on a food thermometer.
Remove from grill and allow to rest for about 10 minutes.
Slice cooked chicken into about ¼-inch slices.

Assembly of Wrap

To assemble wraps, microwave a flour tortilla for 20 seconds.
Layer chicken, bacon, lettuce, cheese and banana peppers.
Drizzle ¼ cup ranch dressing.
Fold over both ends and roll up over filling.
Repeat with remaining tortillas and filling ingredients.
You might also like our Chicken Bacon Ranch Flatbread, Southwest Chicken and Bacon Wraps or Chicken Bacon Ranch Casserole.

Instructions

Step 1 of

Preheat grill to 350^oF.
Generously season both sides of chicken thighs with ranch seasoning.
Grill chicken for about 7-8 minutes per side, or until the center reads 165^oF on a food thermometer.
Remove from grill and allow to rest for about 10 minutes.
Slice cooked chicken into about ¼-inch slices.
To assemble wraps, microwave a flour tortilla for 20 seconds.
Layer chicken, bacon, lettuce, cheese and banana peppers.
Drizzle ¼ cup ranch dressing.
Fold over both ends and roll up over filling.
Repeat with remaining tortillas and filling ingredients.
You might also like our Chicken Bacon Ranch Flatbread, Southwest Chicken and Bacon Wraps or Chicken Bacon Ranch Casserole.