Low Fat Chicken Bacon Ranch Wrap
Satisfy your cravings guilt-free with this flavorful Low Fat Chicken Bacon Ranch Wrap! Packed with lean grilled chicken breast, crispy turkey bacon, and a medley of fresh vegetables like romaine lettuce, juicy tomatoes, crunchy cucumbers, and zesty red onion, this healthy wrap offers the perfect balance of taste and nutrition. A touch of creamy low-fat ranch dressing adds indulgence without the extra calories, all wrapped up in a soft whole wheat tortilla for added fiber and wholesome goodness. Ready in just 30 minutes, this quick and easy recipe is ideal for a balanced lunch or dinner that doesn’t sacrifice flavor. Perfect for meal prep or on-the-go eating, these wraps are a delicious way to enjoy a healthier spin on classic comfort food.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 4 slices Turkey bacon
- 4 large Whole wheat tortillas
- 0.5 cup Low-fat ranch dressing
- 4 leaves Romaine lettuce
- 1 medium, diced Tomato
- 0.5 medium, thinly sliced Cucumber
- 0.25 small, thinly sliced Red onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- as needed Olive oil cooking spray
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Preheat a non-stick grill pan over medium-high heat and lightly coat it with olive oil cooking spray.
Grill the chicken breasts for about 5-6 minutes on each side, or until fully cooked and internal temperature reaches 74°C (165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In the same pan, cook the turkey bacon for about 3-4 minutes per side, or until crispy. Remove from the pan and place on a paper towel to drain excess fat, then chop into small pieces.
Warm the whole wheat tortillas in the microwave for 20-30 seconds to make them pliable.
On each tortilla, spread 2 tablespoons of low-fat ranch dressing evenly.
Place one romaine lettuce leaf in the middle of each tortilla.
Layer on chicken slices, turkey bacon pieces, diced tomatoes, cucumber slices, and red onion according to preference and desired amount.
Fold in the sides of the tortilla and then roll tightly to form a wrap.
Cut the wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 466 mg | 156% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.8 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 429 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2436 mg | 52% | |
*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.
