Chicken bacon ranch wrap

Ingredients

• Bacon

  Raw, cured pork

  2 strip or 24g

• Tortillas

  Ready-to-bake or -fry, flour

  ½ tortilla, medium or 23g

• Lettuce

  Romaine or cos, raw

  2 leaf inner or 12g

Directions

1. Fry and chop up the bacon, cook the chicken breast if not using deli meats. Chicken breast can be chopped up and cooked in a pan easily. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
2. Combine all of the ingredients except for the tortilla and lettuce in a large bowl. This mixture can be kept for up to 3 days in the fridge.
3. To make a wrap, spread a half a cup of the mixture on a wrap and top with half a cup of lettuce.
4. Wrap can be heated up in microwave slightly to make soft - heat up the mixture too for a hot sandwich.

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