Chicken Bacon Ranch Lettuce Wraps (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 boneless, skinless chicken breasts (approximately 400 g), diced
02 -
4 slices of smoked bacon, cooked and crumbled
03 -
4 large Romaine lettuce leaves, washed and dried
04 -
4 tablespoons ranch dressing
→ Seasonings
05 -
1 tablespoon olive oil
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon freshly ground black pepper
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon Italian seasoning
# Step-by-Step Directions:
01 -
Heat olive oil in a skillet over medium heat. Add diced chicken and season with salt, black pepper, garlic powder, and Italian seasoning. Cook, stirring occasionally, for 8–10 minutes until chicken is cooked through and lightly browned.
02 -
Cook bacon in a separate pan over medium heat until crispy. Remove and drain on paper towels. Once cool, crumble into small pieces. Alternatively, use pre-cooked crumbled bacon.
03 -
Divide the cooked chicken evenly among the Romaine lettuce leaves. Sprinkle crumbled bacon over the chicken in each leaf.
04 -
Drizzle ranch dressing over the filling in each lettuce leaf. Fold or roll the lettuce leaves to enclose the filling. Serve immediately.
# Helpful Notes:
01 -
Chicken and bacon can be cooked and stored in the refrigerator up to two days in advance for a quick assembly.