Grilled Chicken Bacon Ranch Wrap
Ingredients
The Wrap
-
1.5
lbs
boneless skinless chicken thighs
-
4
cups
romaine lettuce, chopped
-
1
cup
cherry tomatoes, cut into quarters or halved
-
6
pieces
bacon, diced
-
1
package
Siete grain-free tortillas (or other tortillas/collard greens for Whole30 or Keto)
The Ranch Dressing
-
2
pieces
green onions, finely diced
-
2
tbsp
fresh dill (or 2 tsp dried)
-
½
cup
mayo
-
2
tbsp
water (adjust as needed)
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Cook the diced bacon in a skillet over medium heat until crispy, about 6-7 minutes, then remove and drain on paper towels.
- Season the chicken thighs with salt and pepper and set aside while you chop the lettuce and tomatoes.
- Preheat your grill or oven.
- Grill the chicken thighs for 5-7 minutes per side until cooked through, then remove and let cool.
- Mix the ranch dressing ingredients in a bowl, adjusting the water for desired consistency.
- Once the chicken is cool enough to handle, cut it into cubes.
- Assemble the wraps by placing chicken, lettuce, tomatoes, bacon, and ranch dressing in each tortilla, then roll them up.
Nutrition Facts (estimated)
Servings
4 wraps
Calories
547
Total fat
41g
Total carbohydrates
4g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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