Chicken Bacon Ranch Wrap
Chicken Bacon Ranch Wrap
A delicious weekend lunch or weeknight dinner the whole family will love!
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20 min
Prep Time
03 hrs 10 min
Total Time
4
servings Ingredients
Ranch Dressing
14 cup mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
14 teaspoon onion powder
14 teaspoon garlic powder
18 teaspoon ground red pepper
Crispy Chicken Tenders
8 ounces chicken tenders
1 teaspoon salt
12 teaspoon pepper
14 teaspoon paprika
34 cup panko bread crumbs
14 cup grated Parmesan cheese
12 teaspoon paprika
Wraps
4 (10-inch) large flour tortillas
8 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend
2 cups chopped romaine lettuce leaves
8 slices bacon, crisply cooked, crumbled
1 medium (12 cup) tomato, chopped
*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups. Let stand 5 minutes. Use 2 tablespoons for dressing and 1 cup for chicken tenders. **Substitute 1/2 teaspoon dried dill weed.
How to make
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STEP 1
Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.
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STEP 2
Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag. Seal bag; shake until chicken is well coated. Refrigerate at least 2 hours or overnight.
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STEP 3
Heat oven to 400ºF. Lightly grease baking sheet; set aside.
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STEP 4
Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.
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STEP 5
Remove chicken tenders from buttermilk mixture. Coat each with bread crumb mixture. Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray. Bake 12-15 minutes or until internal temperature is 165ºF and tenders are golden brown.
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STEP 6
Cool 5 minutes. Slice chicken tenders into 1/4-inch thick strips.
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STEP 7
Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes. Roll up tortillas, burrito-style, tucking in sides as you roll.
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STEP 8
Heat 12-inch skillet over medium heat. Place wraps into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes.
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STEP 9
Secure wrap with toothpicks. Cut each wrap diagonally in half before serving.
Tip #1
To make ahead, prepare chicken tenders as directed. Cool. Place into resealable plastic freezer bags; freeze. To reheat frozen tenders, bake at 350°F, 10-12 minutes or until heated through.
670 Calories
33 Fat (g)
100 Cholesterol (mg)
1940 Sodium (mg)
55 Carbohydrates (g)
3 Dietary Fiber
38 Protein (g)
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