Chicken Bacon Ranch Lettuce Wraps
These Chicken Bacon Ranch Lettuce Wraps are a delightful combination of crispy bacon, tender chicken, and fresh lettuce, perfect for a quick lunch or a light dinner.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes, about 1/2-inch thick)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (granulated, not garlic salt)
- 1/2 teaspoon Italian seasoning
- 4 slices bacon (cooked until crispy, then chopped)
- 4 large romaine lettuce leaves (from the heart of the head, washed and dried)
- 8 tablespoons ranch dressing (2 tablespoons per wrap, Greek yogurt-based recommended for extra protein)
Instructions
Cooking
- Cook bacon in your large non-stick skillet over medium heat for about 8 minutes until crispy.
- Remove bacon, drain on paper towels, chop into small pieces, and set aside.
- Wipe the pan clean. Heat the cleaned skillet over medium heat and add the olive oil.
- While it's heating, season your chicken pieces with salt, pepper, garlic powder, and Italian seasoning, tossing to coat evenly.
- Add the seasoned chicken to the hot skillet in a single layer.
- Cook for 10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and develops golden-brown edges.
- Avoid overcrowding the pan or the chicken will steam instead of getting caramelized.
Assembly
- Lay out your four romaine leaves and divide the cooked chicken evenly among them, placing it in the center of each leaf.
- Top each portion with chopped bacon, then drizzle with 2 tablespoons of ranch dressing per wrap.
- Fold and enjoy immediately.
Notes
Cook bacon until crispy for the best texture. Use a meat thermometer to ensure the chicken is fully cooked. If you have leftover chicken, it works well in salads or sandwiches. For extra flavor, add some sliced tomatoes or avocado to the wraps.