Grilled chicken, bacon, avocado, crisp veggies, and ranch dressing wrapped in a soft tortilla for a flavorful meal.
# Components:
→ Proteins
01 - 2 medium boneless, skinless chicken breasts (approximately 14 oz total)
02 - 8 slices bacon
→ Marinade & Seasonings
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Vegetables
08 - 1 large ripe avocado, sliced
09 - 1 cup shredded romaine lettuce
10 - 1 medium tomato, thinly sliced
11 - 1/4 small red onion, thinly sliced
→ Wrap & Dressing
12 - 4 large flour tortillas (10-inch diameter)
13 - 1/2 cup ranch dressing
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange bacon strips on the sheet and bake for 15 to 18 minutes until crisp. Transfer bacon to paper towels to drain excess fat.
02 - Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken 5 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
03 - Heat each flour tortilla in a dry skillet or microwave for several seconds until pliable.
04 - Lay tortillas on a work surface. Spread 2 tablespoons ranch dressing on each. Top evenly with romaine lettuce, tomato, red onion, avocado slices, sliced chicken, and 2 bacon strips per wrap.
05 - Fold in tortilla sides and roll tightly. Slice wraps in half if preferred. Serve immediately or wrap securely for transport.
