Ranch Chicken 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 for 7-8 minutes on both sides, or until a meat thermometer reads 160°F when inserted into the center of the chicken.
While the chicken is cooking, place the bacon in a skillet over medium heat. Cook the bacon 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.
Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through so they are pliable.
Add the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
Mix together the sparkling water and the lemon and lime slices. Serve over ice if desired.
Slice the wrap in half and serve with grapes and spritzer.