Description

Cheddar Bacon Ranch Chicken Wraps are delicious and easy-to-make wraps featuring juicy, seasoned chicken strips cooked with crispy bacon, topped with melted cheddar cheese and crunchy fried onions. Wrapped in warm flour tortillas with fresh lettuce, creamy avocado slices, and a generous drizzle of ranch dressing, these wraps make a perfect quick lunch or dinner for the whole family.

Ingredients

Scale

Chicken and Bacon Mixture

1.5 pounds boneless, skinless chicken breasts, sliced into very thin strips
1/3 cup chopped bacon
1-2 teaspoons seasoning salt (or any seasoning blend of your choice)

Toppings and Fillings

1/2 cup crispy fried onions (adjust to taste)
1 cup shredded cheddar cheese (adjust to taste)
Butter or iceberg lettuce leaves
1 avocado, sliced
1/2 cup ranch salad dressing (or more to taste)

Wrap Base

8 to 10 8-inch flour tortillas, warmed

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Instructions

Cook bacon and chicken: In a large non-stick skillet over medium to medium-high heat, add the chopped bacon and cook until it starts to render fat. Add the thinly sliced chicken strips, seasoning salt, and cook without crowding the pan to ensure even browning. Continue cooking until the chicken is golden and the juices run clear, indicating it is fully cooked.
Finish cooking with toppings: Reduce the heat to low and sprinkle the crispy fried onions and shredded cheddar cheese evenly over the chicken and bacon mixture in the skillet. Cover or gently stir occasionally until the cheese melts completely and the onions are warmed through, creating a delicious, savory blend.
Assemble and serve: Lay several butter or iceberg lettuce leaves on each warmed flour tortilla. Spoon the cheesy bacon chicken mixture over the lettuce, add sliced avocado on top, and drizzle with ranch dressing. Roll up each tortilla tightly to create wraps, then serve immediately.

Notes

Slice chicken into very thin strips to ensure quick and even cooking.
You can use any seasoning salt or blend that you prefer to customize the flavor.
Adjust the amount of crispy fried onions according to your preference for crunch.
Use a large skillet to avoid overcrowding the chicken; overcrowding can cause steaming instead of browning.
Warm tortillas before assembling to make rolling easier and improve texture.