Description
Crispy Chicken Bacon Wrap is a simple, savory meal. Learn how to create this satisfying dish with my easy recipe, perfect for weeknights or a fun lunch.
Ingredients
- Main Stars:
- Boneless, skinless chicken breasts (1.5 lbs, cut into strips)
- Bacon (8 slices, thin-cut)
- Large flour tortillas (4-6)
- Flavor Builders:
- Smoked paprika (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1/2 tsp)
- Salt and black pepper (to taste)
- Creamy Goodness:
- Cream cheese (4 oz, softened)
- Ranch dressing (1/4 cup)
- Fresh Crunch (Optional):
- Shredded lettuce (1 cup)
- Diced tomatoes (1/2 cup)
Instructions
- Get That Bacon Crispy: First things first, let’s get that bacon sizzling. Lay your bacon slices in a cold skillet – yes, cold! It helps render the fat slowly and gives you super crispy bacon without burning. Cook it over medium heat until it’s perfectly crisp, just how you like it. I usually stand there, mesmerized by the smells, and try not to eat it all straight from the pan! Once done, pull it out, let it drain on some paper towels, and then crumble it up. Keep that bacon fat in the pan, though; we’re going to use it!
- Sauté the Chicken Strips: Now for the chicken. Toss your chicken strips with the smoked paprika, garlic powder, onion powder, salt, and pepper right in a bowl. Get it all coated! Then, add the seasoned chicken to that glorious bacon fat still in the skillet. Cook over medium-high heat until the chicken is golden brown and cooked through, about 5-7 minutes. Don’t overcrowd the pan, or it’ll steam instead of sear. I learned that the hard way once, ended up with sad, pale chicken. You want that nice crispy edge!
- Mix the Creamy Ranch Spread: While your chicken is doing its thing, grab a small bowl. Toss in your softened cream cheese and ranch dressing. Give it a good stir until it’s super smooth and creamy. This is the magic sauce, the glue that holds our Crispy Chicken Bacon Wrap together. I honestly sometimes double this part because I love a generous spread, and a little extra for dipping never hurt anyone, right?
- Warm the Tortillas Gently: This step is crucial for a pliable wrap! You don’t want your tortillas cracking when you roll them up. You can warm them briefly in the microwave for about 15-20 seconds, or my preferred method: a dry skillet over medium heat for about 10-15 seconds per side. Just until they’re soft and fragrant. I once skipped this, and my wrap exploded. Not fun. A warm tortilla makes all the difference for a perfect Crispy Chicken Bacon Wrap!
- Assemble Your Crispy Chicken Bacon Wrap: Now for the fun part! Lay out a warm tortilla. Spread a generous layer of that creamy ranch mixture all over it. Pile on some of your delicious crispy chicken strips, then sprinkle a good amount of that crumbled bacon. If you’re using them, add some shredded lettuce and diced tomatoes on top. Don’t overfill, though; I’ve made that mistake more times than I care to admit, and then it’s just a messy explosion, still tasty, but messy!
- Roll and Enjoy!: Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom. If you’re feeling extra fancy, you can slice your Crispy Chicken Bacon Wrap in half diagonally to show off all those beautiful layers. The smell alone at this stage is enough to make your stomach rumble! Serve it up right away and prepare for happy sighs. It’s seriously that good, a real winner every single time.