Chicken bacon ranch wrap

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Cheddar cheese

  1 cup, shredded or 113g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

• Ranch dressing

  Salad dressing, reduced fat

  1 cup or 240g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

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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