Slice chicken breasts into thin strips for faster cooking.
In a bowl, toss chicken with oil, garlic powder, onion powder, paprika, salt, and pepper.
Heat a skillet over medium-high heat. Cook chicken for 4–6 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C).
Remove from heat and let it rest for 2–3 minutes, then slice into bite-sized pieces.
Step 2: Cook the Bacon
Cook bacon in a skillet over medium heat until crispy, about 8–10 minutes.
Drain on paper towels and break into halves or thirds.
(Tip: For less mess, bake bacon at 400°F / 200°C for 15–18 minutes on a parchment-lined sheet.)
Step 3: Assemble the Wraps
Warm tortillas slightly in a skillet or microwave so they’re pliable.
Spread 2 tbsp ranch dressing across each tortilla.
Add a layer of lettuce, diced tomatoes, and onion (if using).
Place chicken strips across the center, followed by bacon pieces.
Sprinkle shredded cheddar cheese and crushed tortilla chips on top for crunch.
Step 4: Roll & Toast
Fold the sides of the tortilla inward, then roll tightly into a wrap.
Optional: Place the wrap seam-side down in a heated skillet for 1–2 minutes per side until lightly golden and the cheese melts.
🌟 Variations
Spicy Ranch Wrap → Mix ranch with buffalo sauce or sriracha.
Southwest Style → Add corn, black beans, and avocado slices.
Low-Carb/Keto → Use lettuce leaves instead of tortillas.
Extra Cheesy → Add a slice of provolone or pepper jack before rolling.
🍽️ Serving Ideas
Serve with a side of fries, potato wedges, or a light salad.
Pair with extra ranch or honey mustard for dipping.
For meal prep: Wrap tightly in foil or parchment paper, then refrigerate (good for up to 2 days).
👉 Ashley, would you like me to also make a baked version of this wrap (like a crispy stuffed burrito-style pie) — or keep it as a fresh, skillet-toasted wrap?
