Red Meat Allergy Friendly Chicken Bacon Ranch Wrap
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Learn more →Ingredients
4 servings
- 4 large flour tortillas (10-inch)
- 1 ½ lb boneless, skinless chicken breasts
- 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 tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - ½ cup ranch dressing
- 2 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
Chef's tipShred 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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