Crispy Chicken Bacon Wrap (Print Version)

# Ingredients:

→ Protein

01 - 1 chicken breast, boneless and skinless
02 - 4 strips bacon

→ Seasoning & Condiments

03 - 2 tablespoons olive oil
04 - 1 packet ranch seasoning mix
05 - 1 tablespoon water
06 - 1 tablespoon mayonnaise
07 - 1 tablespoon sour cream

→ Wrap Base

08 - 1 large flour tortilla

→ Cheese

09 - 1/4 cup shredded cheddar cheese
10 - 1/4 cup shredded mozzarella cheese

→ Vegetables

11 - 1/4 cup lettuce, chopped
12 - 1/4 cup tomato, diced
13 - 1/4 cup red onion, thinly sliced

# Instructions:

01 - Heat a skillet over medium heat. Place the bacon strips in the skillet and cook until crispy, about 5-7 minutes, flipping occasionally to ensure even cooking. Remove the bacon and set aside on a paper towel-lined plate to drain excess grease.
02 - Remove most of the bacon grease from the skillet, leaving about 1 tablespoon. Place the chicken breast in the skillet and cook for 6-8 minutes per side until the internal temperature reaches 75°C (165°F) and the chicken is golden brown. Remove the chicken and let it rest for 5 minutes.
03 - While the chicken rests, crumble the bacon into small pieces.
04 - Slice the cooked chicken into thin strips or bite-sized pieces.
05 - In a small bowl, combine the ranch seasoning mix and water, stirring until the seasoning is dissolved into a smooth mixture.
06 - Drizzle the ranch seasoning mixture over the sliced chicken, tossing to coat evenly.
07 - In another small bowl, mix together the mayonnaise and sour cream until smooth and well combined.
08 - Lay the tortilla flat on a clean surface. Spread the mayo-sour cream mixture evenly across the center. Place the ranch-coated chicken strips in the center. Sprinkle the shredded cheddar and mozzarella cheeses over the chicken. Add the crumbled bacon, then layer the lettuce, tomato, and red onion on top.
09 - Fold the sides of the tortilla inward, then carefully roll it from the bottom upwards to form a wrap, ensuring the ingredients are tightly enclosed.
10 - Heat the skillet over medium heat again. Place the wrap seam-side down and cook for 2-3 minutes, pressing gently with a spatula, until the tortilla is golden brown and crispy. Flip and cook for another 2-3 minutes until evenly crisp on the other side.
11 - Remove the wrap from the skillet, slice it in half, and serve immediately.

# Notes:

01 - Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
02 - For extra crispiness, toast the tortilla slightly longer in the skillet.
03 - Substitute turkey bacon for a lighter alternative.
04 - Add jalapenos or hot sauce for a spicier wrap.

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