Pescatarian Chicken Bacon Ranch Wrap

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

4 large flour tortillas (10-inch)
Simple Truth Organic Wheat Flour Tortillas Mama Lupe's Burrito Size Authentic Flour Tortillas - 18.4oz/8ct Flour Non-Gmo Verified Tortillas Uncooked - 12 Count Stacey's Organic Unbleached White Flour Tortillas Central Market All Natural Flour Tortillas, 10 ct
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1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
8 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
½ cup ranch dressing
2 cups romaine lettuce, shredded
1 cup cherry tomatoes, halved
1 cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
¼ red onion, thinly sliced (optional)

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but 1 tbsp of the drippings from the skillet.
2
While the bacon cooks, pat the chicken breasts dry and coat them with the olive oil. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper, then rub the mixture evenly over both sides of each breast.

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