Bacon Ranch Chicken Wraps (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 680 g boneless, skinless chicken breasts
02 - 8 slices thick-cut bacon
03 - 4 large flour tortillas (25 cm diameter)
04 - 240 g shredded romaine or iceberg lettuce

→ Ranch Sauce

05 - 120 g Greek yogurt
06 - 60 ml buttermilk
07 - 1 tablespoon fresh dill, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - Salt and freshly ground black pepper to taste

→ Seasonings & Garnish

12 - 15 ml olive oil
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon cayenne pepper (optional)

# Step-by-Step Directions:

01 - Pat chicken breasts dry and rub evenly with olive oil, smoked paprika, salt, and black pepper. Let rest at room temperature for 10 minutes.
02 - Heat a large skillet over medium-high heat. Arrange bacon slices in a single layer and cook for 4–5 minutes per side until deep amber and crisp. Transfer to paper towel-lined plate, reserving rendered fat in the pan.
03 - Add seasoned chicken breasts to the hot skillet with bacon fat. Cook 5–6 minutes per side until golden crust forms and internal temperature reaches 68°C. Remove from pan and rest for 5 minutes.
04 - Cut rested chicken breasts into thin strips against the grain to ensure tenderness and ease of wrapping.
05 - In a medium bowl, whisk together Greek yogurt, buttermilk, garlic powder, onion powder, dill, and chives. Season with salt and pepper. Adjust consistency with additional buttermilk if needed to achieve a pourable thickness.
06 - Heat each tortilla in a dry skillet for 20–30 seconds per side or microwave for 10 seconds to enhance pliability and prevent tearing.
07 - Spread 2–3 tablespoons of ranch sauce down the center of each tortilla. Top with shredded lettuce, crumbled bacon, and sliced chicken strips.
08 - Fold the sides of the tortilla inward and roll tightly from bottom to top. Cut each wrap diagonally in half and serve immediately while warm.

# Helpful Notes:

01 - Allow the chicken to rest after cooking to retain moisture and ensure tender slices.
02 - Use a meat thermometer to confirm chicken reaches 68°C internally for safety without overcooking.
03 - The ranch sauce can be prepared up to 24 hours in advance for enhanced flavor.
04 - For a crispier bacon, broil on a parchment-lined sheet pan for 3–4 minutes.

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