Chicken Ranch Wraps Recipe

INGREDIENTS

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika powder
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 8 ounces mozzarella cheese shredded
• 1 cup chopped bacon
• ½ cup ranch dressing
• 1 cup chopped iceberg lettuce
• 4 large flour tortillas

INSTRUCTIONS

• In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.½ teaspoon garlic powder,½ teaspoon onion powder,¼ teaspoon salt,¼ teaspoon ground black pepper,¼ teaspoon paprika powder,2 boneless, skinless chicken breasts
• Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.1 tablespoon olive oil
• Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken and add it to a large bowl.
• Add the mozzarella, bacon, and ranch. Stir to combine.8 ounces mozzarella cheese,1 cup chopped bacon,½ cup ranch dressing
• Gently mix in the lettuce. Set aside.1 cup chopped iceberg lettuce
• Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.4 large flour tortillas
• Add one quarter of the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
• Push a toothpick through the opposite ends of the wrap, slice in half, and serve.

NOTES

Storage: Store the chicken ranch mixture in an airtight container in the refrigerator for up to 3 days. Tightly wrap assembled wraps and refrigerate for up to 1 day – any longer and the tortillas become soggy.