Whole30 Chicken Bacon Ranch Wrap
Indulge in the wholesome and satisfying flavors of this Whole30 Chicken Bacon Ranch Wrap—a healthy, protein-packed alternative to traditional wraps. This recipe shines with tender, coconut aminos-marinated chicken, crispy thick-cut bacon, and a medley of vibrant veggies like buttery lettuce, cherry tomatoes, and creamy avocado. The star is the homemade Whole30 ranch dressing, bursting with fresh dill, chives, and zesty lemon juice. Wrapped in crisp lettuce leaves, this gluten-free, dairy-free, and paleo-friendly delight is perfect for meal prep, a quick lunch, or a healthy dinner. Enjoy all the indulgence of a classic chicken bacon ranch, completely reinvented to align with Whole30 guidelines.
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Recipe Information
Ingredients
- 1 large Chicken breast
- 4 slices Thick-cut bacon
- 8 leaves Lettuce leaves (butter lettuce or romaine)
- 10 pieces Cherry tomatoes
- 1 large Avocado
- 2 tablespoons Coconut aminos
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Fresh dill
- 1 tablespoon Fresh chives
- 1 cup Whole30 compliant mayonnaise
- 2 tablespoons Lemon juice
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
Instructions
Place the chicken breast in a shallow dish and pour 2 tablespoons of coconut aminos over it. Season both sides with 0.5 teaspoon of salt, 0.5 teaspoon of onion powder, and 0.5 teaspoon of garlic powder. Let it marinate for 10 minutes.
While the chicken is marinating, cook the bacon slices in a pan over medium heat until crispy, about 5-7 minutes. Remove from the pan and place on paper towels to drain excess fat.
In the same pan, increase the heat to medium-high and add the chicken breast. Cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the heat and let it rest for a few minutes before slicing thinly.
While the chicken is cooking, prepare the ranch dressing. In a small bowl, combine Whole30 mayonnaise, 1 teaspoon of garlic powder, fresh dill, fresh chives, lemon juice, and the remaining 0.5 teaspoon of salt. Mix well and set aside.
Slice the cherry tomatoes in half and the avocado into thin slices.
To assemble the wrap, lay two lettuce leaves overlapping each other on a flat surface. Spread a spoonful of the homemade ranch dressing onto the leaves.
Add a few slices of the cooked chicken, 1 slice of bacon (broken in half), a few avocado slices, and some chopped cherry tomatoes onto each wrap.
Drizzle additional ranch dressing over the top, if desired, and season with freshly ground black pepper.
Gently fold the sides of the lettuce over the filling and roll up to form a wrap. Secure with a toothpick, if needed.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 13.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2145 mg | 46% | |
*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.
