Ingredients
1.5 lbs chicken breasts, cut into thin strips
1/3 cup turkey bacon bits
1-2 tsp seasoning salt
1/2 cup crispy onions (store-bought)
1 cup shredded cheddar cheese
8-10 flour tortillas (8-inch diameter)
1 head iceberg lettuce, shredded
1 avocado, thinly sliced
1/2 cup ranch dressing
Instructions
Heat a large non-stick skillet over medium-high heat.
Add turkey bacon bits to the pan and fry until crispy.
Add chicken strips to the skillet, ensuring not to overcrowd, and sprinkle with seasoning salt.
Cook chicken until golden brown and the juices run clear.
Lower the heat and sprinkle crispy onions and shredded cheddar over the chicken.
Cover the skillet with a lid until the cheese is fully melted.
Lay out tortillas and add a layer of shredded lettuce and sliced avocado to each.
Top with the cheesy chicken mixture and drizzle with ranch dressing.
Roll the wraps tightly and serve warm.
Notes
Ensure chicken is sliced uniformly to promote even cooking. For extra flavor, toast the tortillas briefly in a separate pan before assembling. Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Quick & Easy Dinner Recipes
- Method: Stovetop
- Cuisine: American Fusion
- Diet: High Protein