Chicken Bacon Ranch Wrap
This hearty wrap Chicken Bacon Ranch Wrap is full of flavor and perfect for a quick lunch on-the-go.
Servings 8
Baking Temp 350F
Equipment
- Grill
- microwave
Ingredients
- 1 pound boneless, skinless chicken thighs
- 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 oz package shredded Colby & Monterey Jack cheese
- 1 12 oz jar banana pepper rings
- 1 16 oz bottle ranch dressing
Instructions
Grill the Chicken
- Preheat grill to 350F.
- Generously season both sides of chicken thighs with ranch seasoning.
- Grill chicken for about 7-8 minutes per side, or until the center reads 165F 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.