Gluten-Free Chicken Bacon Ranch Wrap
Satisfy your craving for a savory, satisfying meal with this Gluten-Free Chicken Bacon Ranch Wrap recipe! Perfectly seasoned chicken breast, crispy bacon, and fresh romaine lettuce come together in a warm gluten-free tortilla, all tied together with the creamy tang of gluten-free ranch dressing. This easy 40-minute recipe delivers bold flavors with minimal effort, featuring wholesome ingredients like juicy tomato, zesty red onion, and smoky paprika. Ideal for meal prep or a quick family dinner, these wraps are as versatile as they are delicious. Whether you're gluten-sensitive or simply looking for a healthier twist on a classic chicken bacon ranch wrap, this recipe guarantees a fresh and flavorful bite every time.
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Recipe Information
Ingredients
- 4 pieces Gluten-Free Tortillas
- 1.5 pounds Chicken Breast
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Minced Garlic
- 8 slices Bacon
- 0.5 cup Ranch Dressing (Gluten-Free)
- 2 cups Romaine Lettuce
- 1 large Tomato
- 0.5 medium Red Onion
Instructions
Begin by preparing the chicken. Rinse and pat dry the chicken breast. Cut it into thin strips.
In a large bowl, combine olive oil, salt, black pepper, paprika, and minced garlic. Add chicken strips to the bowl and coat evenly in the seasoning mixture.
Heat a skillet over medium-high heat. Add the seasoned chicken strips and cook for about 7-8 minutes, or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
In the same skillet, cook the bacon slices until they are crispy, approximately 3-4 minutes on each side. Once cooked, transfer them to a paper towel-lined plate to drain excess oil.
While the bacon is cooking, wash and chop the romaine lettuce. Slice the tomato and red onion into thin slices.
Warm the gluten-free tortillas slightly by placing them on a dry skillet for about 10-15 seconds on each side or in the microwave for about 20 seconds each, to make them pliable.
To assemble the wraps, lay a warm tortilla on a flat surface. Spread 2 tablespoons of gluten-free ranch dressing onto the center of the tortilla.
Layer with a portion of cooked chicken strips, two bacon slices, a handful of chopped romaine lettuce, slices of tomato, and red onion.
Fold in the sides of the tortilla, then roll up the bottom over the filling, continuing to roll tightly but gently to form a wrap.
Repeat the process for the remaining tortillas.
Serve the wraps immediately or wrap them in foil for a packed meal.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 9308 mg | 405% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 26.3 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
