Chicken Bacon Ranch Crunchwrap (Page 1 ) | June 23, 2025
Annonce:

A homemade version of the popular fast-food item featuring grilled chicken, crispy bacon, fresh lettuce and tomato with ranch dressing and crunchy tortilla chips all folded and grilled in a jumbo flour tortilla.

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Ingredients

→ For the Chicken

1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips
1 teaspoon olive oil (if cooking raw chicken)
Salt and pepper, to taste

→ For the Crunchwrap

2 jumbo size flour tortillas (10-12 inch diameter)
1 Roma tomato, coarsely chopped
4 slices bacon, cooked crisp
4 pieces of butter lettuce (or green leaf or romaine)
Ranch dressing, to taste
1 tostada shell or a handful of yellow corn tortilla chips
½ cup shredded Colby Jack cheese (approximate)
1 tablespoon butter, for grilling

Instructions

 

see continuation on next page

 

Instructions

Step 01

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Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ½-inch) using a meat mallet or heavy pan. Season both sides with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Remove from heat, let rest for a few minutes, then slice into strips.

Step 02

If using frozen grilled chicken strips, heat according to package directions. Once heated, cut into smaller pieces if needed for easier assembly.

Step 03

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Lay out both jumbo tortillas on a flat surface. For each tortilla, place two pieces of lettuce in the center, layering them on top of each other. Add the chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce. Keep all fillings concentrated in the center of the tortilla, leaving plenty of room around the edges for folding.

Step 04

Drizzle a generous amount of ranch dressing over the meat and vegetable pile. Place a tostada shell on top (or arrange a layer of tortilla chips if using). Sprinkle the shredded Colby Jack cheese evenly over the tostada/chips.

Step 05

Working with one section at a time, fold the edge of the tortilla up and over the center filling, holding it in place as you continue folding in sections all the way around in a clockwise or counter-clockwise direction. The folds should overlap slightly. For extra security, tuck a pinch of shredded cheese under the final folds – it will melt and help seal the crunchwrap when cooking.

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Step 06

Melt the butter in a skillet over medium-high heat (you can use the same pan used for cooking the chicken). Place the crunchwrap fold-side down in the skillet and cook for 2-3 minutes until golden brown and crispy, and the cheese inside has begun to melt. Carefully flip and cook the second side for another 2-3 minutes until golden brown.

Step 07

Remove the crunchwraps from the skillet and let them rest for 1 minute before cutting in half diagonally. Serve immediately while hot and crispy.

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Notes

  1. Using pre-cooked chicken (like rotisserie or frozen grilled strips) makes this recipe even quicker to prepare.
  2. The key to a successful crunchwrap is getting the fold-and-flip technique right – place it fold-side down first to seal everything inside.
  3. Feel free to customize with additional fillings like avocado, jalapeños, or different cheese varieties.
  4. For a lower-carb option, use large lettuce leaves as the outer wrap instead of a tortilla.

Tools You’ll Need

  • Nonstick skillet
  • Meat mallet (if using raw chicken)
  • Cutting board and knife
  • Spatula

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