Sunday, March 11, 2012

Chicken Bacon Ranch Wraps

These can be eaten hot or cold. Make a bunch. 

  • Cooked boneless breast chicken - cubed. 
  • Large flour Tortillas 
  • Cooked crispy Bacon
  • Green Bell pepper, chopped
  • Red Onion, chopped
  • Shredded Cheddar (or Mozzarella)
  • Black Olives, sliced.
  • Creamy Ranch dressing (or tasty dressing of your choice) 
First of all, yes, every other recipe here is wrapped in a Tortilla. Those things are amazing. I love them. I didn't put a quantity on my ingredients because you can adjust them according to your needs. I usually make 8 at a time, since you can snack on them all week long.  (And you will!)

So for starters, we're going to fry up a strip of bacon, one for each wrap. Here's a picture of the bacon frying because bacon is awesome. (By the way...if you don't have a griddle, you totally should buy one! I wish I had gotten mine twenty years ago. They make your life sooo much easier, and I swear they are easier to clean than a pan.)

While the bacon is frying, you can chop up your veggies and chicken. Put your entire stack of Tortillas on a paper towel and stick them in the microwave for one minute. You want them to be soft and pliable. Tortillas like to be soft and pliable. Gather all your ingredients together and be ready to make like an assembly line.


Draw a line of dressing across the middle of the Tortilla and top with a handful of chicken. Then pile on the rest of the ingredients according to taste. Obviously, if you don't like olives or onions, etc, you can omit those things, and add things you do like, because no one is going to question you. There is no wrap police. Yet. They are equally good with cheddar and mozzarella and they are equally good with Creamy Ranch, Caesar and Italian dressings, etc. You may be the master of your own culinary destiny!

For show purposes, I lined everything up for the photo, but normally, I just dump it all in one big row.

To fold a Tortilla for a wrap, you're going to fold the sides in first (barely an inch..just enough to keep stuff from falling out the sides. Then you fold the bottom half up and over your filling and you just scrunch it all inwards. The warm Tortilla will be malleable. If you hold it there a second, you can feel it conform. Fold the sides in again and roll it forward all the way. Again, hold it there a second and squeeze it gently. It's almost like playing with play dough. (I probably should have done these on something other than a white background as it's hard to see. Sorry!)

As you make each one, pop it in the microwave for 45 seconds while you make the next one. (Assuming you are going to eat it now. Otherwise, you can pile them into a big zip lock bag and refrigerate them just like this until you are ready to eat them.)

To be a true Killer Gourmet, slice them at a diagonal and serve with one half leaning against the other. Like so:

 Yay! It's yummy noms!

(For a healthier low fat version of these wraps, omit the bacon and choose a low fat cheese and dressing. They're almost as good. But of course, nothing is as awesome without bacon.)