Vegetarian Chicken Bacon Ranch Wrap
Satisfy your cravings with this Vegetarian Chicken Bacon Ranch Wrap—an irresistible spin on the classic comfort food! Packed with juicy plant-based chicken strips, smoky-sweet coconut bacon, crisp romaine lettuce, and a medley of fresh veggies like cherry tomatoes, cucumber, and avocado, this wrap is a nutritious and flavorful powerhouse. A rich drizzle of creamy ranch dressing ties everything together inside a soft, whole wheat tortilla, creating the perfect balance of texture and taste in every bite. Ready in just 25 minutes, this easy-to-make recipe is ideal for a quick lunch or dinner that doesn’t compromise on flavor. Whether you're vegetarian or simply looking for a lighter take on a beloved favorite, this delicious wrap will delight your taste buds while showcasing wholesome, plant-based ingredients.
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Recipe Information
Ingredients
- 4 pieces Large whole wheat tortilla
- 400 grams Plant-based chicken strips
- 1 cup Coconut bacon
- 0.5 cup Ranch dressing
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Start by heating a tablespoon of olive oil in a non-stick skillet over medium heat.
Add the plant-based chicken strips to the skillet and cook for 5-7 minutes until they are golden brown and heated through. Stir occasionally.
While the chicken is cooking, wash and chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber, and scoop out and slice the avocado.
Warm the whole wheat tortillas in the microwave or on a skillet for a few seconds until they are soft and pliable.
Spread approximately 2 tablespoons of ranch dressing evenly over each tortilla, leaving a border around the edges.
Divide the cooked plant-based chicken strips evenly among the wraps, placing them in the center of each tortilla.
Next, add a handful of romaine lettuce, a few cherry tomato halves, cucumber slices, avocado slices, and a generous sprinkle of coconut bacon to each wrap.
Season with salt and black pepper to taste.
Fold the sides of the tortillas over the filling and then roll them up tightly from the bottom to secure the wrap.
Serve immediately and enjoy your delicious vegetarian chicken bacon ranch wraps!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7082 mg | 308% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 87.6 g | 313% | |
| Total Sugars | 42.5 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4431 mg | 94% | |
*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.
