Ingredients
- Crispy Chicken Strips (pre-cooked or frozen): 6 ounces
- Turkey Bacon: 4 slices
- Ranch Dressing: 1/4 cup
- Cheddar Cheese, shredded: 1/2 cup
- Large Flour Tortillas: 2
- Romaine Lettuce, shredded: 1 cup
- Tomato, diced: 1/2 cup
- Vegetable Oil Cooking Spray: 1 tbsp
Instructions
- Step 1: Cook the turkey bacon until crispy, either in a pan or microwave. Crumble the bacon and set aside. If using frozen chicken strips, cook according to package directions until heated through and crispy.
- Step 2: Lightly spray a large skillet or griddle with vegetable oil cooking spray and heat over medium heat.
- Step 3: Warm the flour tortillas in the skillet for about 30 seconds per side, or until pliable.
- Step 4: Spread 2 tablespoons of ranch dressing evenly over each tortilla.
- Step 5: Divide the shredded lettuce, diced tomatoes, crispy chicken strips, crumbled turkey bacon, and shredded cheddar cheese evenly between the two tortillas.
- Step 6: Fold in the sides of each tortilla, then tightly roll up the wrap. Cut each wrap in half and serve immediately.
Notes
- Wrap tightly in foil or plastic wrap and refrigerate for up to 24 hours for best freshness.
- Reheat leftover wraps in a dry skillet or panini press to re-crisp the tortilla.
- Serve these wraps with a side of creamy coleslaw or carrot sticks for a complete and satisfying meal.
- Don't overfill the wraps; a slightly less generous filling will make them easier to roll and prevent bursting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American