Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt (or to taste)
- 8 slices turkey bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup plant-based milk (as a buttermilk alternative)
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried chives
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tbsp lemon juice (optional, for extra tang)
- 4 large flour tortillas (10–12 inch)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup chopped romaine lettuce
- 1/4 cup diced red onion (optional)
- 1/4 cup diced tomatoes (optional)
Instructions
- Pat chicken breasts dry and slice horizontally if thick for even cooking.
- Combine olive oil, garlic powder, onion powder, smoked paprika, oregano, black pepper, and salt. Rub this mixture over the chicken.
- Cook chicken using preferred method: pan-fry, bake, or grill until fully cooked.
- Allow chicken to rest, then shred or dice into bite-sized pieces.
- Cook turkey bacon until crispy and crumble it.
- In a bowl, mix mayonnaise, sour cream, plant-based milk, parsley, dill, garlic powder, onion powder, chives, salt, and pepper. Chill if time allows.
- Warm tortillas if desired. Spread ranch dressing on each, layer with cheese, chicken, crumbled bacon, lettuce, and optional veggies. Roll tightly from bottom up.
- Cut each wrap in half diagonally and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking/Frying/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap (250g)
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg