Ingredients
Wrap
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/8 tsp Salt
- 1/8 tsp Black pepper
- 1/8 tsp Paprika
- 8 oz Chicken breast boneless skinless
- 1/2 TBSP Extra-virgin olive oil
- 4 slices Bacon chopped
- 4 oz Mozzarella cheese shredded
- 1/4 cup Ranch dressing
- 2 x large Flour tortillas
- 2 oz Potato chips
- 2 Pickle spears
Lemon Lime Spritzer
- 24 oz Sparkling water
- 4 slices Lime
- 4 slices Lemon
Instructions
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.
- Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook on both sides, about 6-8 minutes on each side, or until an internal temperature of 160°F (71°C) using a thermometer.
- While the chicken is cooking, place the bacon in a skillet over medium heat. Cook the bacon on both sides until nicely browned and crispy. Then set on paper towels to drain excess grease.
- Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken using two forks pulling in opposite directions, and add it to a large bowl.
- Add the mozzarella, bacon, and ranch. Stir to combine.
- Warm the tortillas in a nonstick pan over medium heat on both sides, about 30 seconds per side.
- Add the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up tight.
- Mix together the sparkling water and the lemon and lime slices. Serve over ice if desired.
- Slice the wrap in half and serve with chips, pickle, and spritzer.
Nutrition
Calories: 860kcal | Carbohydrates: 24g | Protein: 47g | Fat: 64g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1625mg | Potassium: 1315mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2394IU | Vitamin C: 23mg | Calcium: 338mg | Iron: 2mg
Chicken Ranch Wrap
Ingredients
Wrap
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/8 tsp Salt
- 1/8 tsp Black pepper
- 1/8 tsp Paprika
- 8 oz Chicken breast boneless skinless
- 1/2 TBSP Extra-virgin olive oil
- 4 slices Bacon chopped
- 4 oz Mozzarella cheese shredded
- 1/4 cup Ranch dressing
- 2 x large Flour tortillas
- 2 oz Potato chips
- 2 Pickle spears
Lemon Lime Spritzer
- 24 oz Sparkling water
- 4 slices Lime
- 4 slices Lemon
Instructions
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.
- Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook on both sides, about 6-8 minutes on each side, or until an internal temperature of 160°F (71°C) using a thermometer.
- While the chicken is cooking, place the bacon in a skillet over medium heat. Cook the bacon on both sides until nicely browned and crispy. Then set on paper towels to drain excess grease.
- Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken using two forks pulling in opposite directions, and add it to a large bowl.
- Add the mozzarella, bacon, and ranch. Stir to combine.
- Warm the tortillas in a nonstick pan over medium heat on both sides, about 30 seconds per side.
- Add the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up tight.
- Mix together the sparkling water and the lemon and lime slices. Serve over ice if desired.
- Slice the wrap in half and serve with chips, pickle, and spritzer.
Nutrition
Calories: 860kcalCarbohydrates: 24gProtein: 47gFat: 64gSaturated Fat: 18gPolyunsaturated Fat: 19gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 166mgSodium: 1625mgPotassium: 1315mgFiber: 3gSugar: 4gVitamin A: 2394IUVitamin C: 23mgCalcium: 338mgIron: 2mg
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