Blue Cheese Ranch Chicken & Bacon Wraps
with Lettuce, Tomato & Hot Sauce
- Wheat
- Soy
- Milk
- Eggs
These wraps turn a classic salad into a craveable handheld meal. Crispy bacon and seasoned chicken—cooked in rich bacon fat—pair with tangy blue cheese and creamy ranch for bold, savory flavor. Fresh tomato and crunchy lettuce add brightness and crunch.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 ounce
Blue Cheese
(Contains: Milk)
4 ounce
Bacon
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1 tablespoon
Fry Seasoning
1 unit
Frank's Hot Sauce
1 unit
Tomato
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Heat a large dry pan over medium-high heat. Add bacon* in a single layer; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
-
Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan (you’ll use it in Step 3).
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While bacon cooks, wash and dry produce.
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Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomato lengthwise; thinly slice crosswise into half-moons.
-
Open package of chicken* and drain off any excess liquid.
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Heat pan with reserved bacon fat over medium-high heat. (TIP: If there isn’t enough bacon fat, add a drizzle of oil.) Add chicken and season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
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Meanwhile, place lettuce and tomato in a large bowl. Add blue cheese and ranch dressing; toss to combine.
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Season with salt and pepper.
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Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
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Lay tortillas flat on a clean work surface. Place chicken, bacon, and as much salad as you like (save some for serving) on bottom third of each tortilla.
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Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
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Halve wraps on a diagonal.
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Divide wraps between plates. Serve with hot sauce and any remaining salad on the side.
