Chicken Ranch Wrap

Prep Time 20

Cook Time 30

Servings

Calories 860kcal

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.