Chicken Bacon Ranch
Crunchwraps

This is a new recipe for our family and was a huge hit! Lots of protein, crunch, and flavor and they work great to grab on the way out the door on the way to one of our many activities.

Makes 8 Crunchwraps, approximately 700 calories and 40 grams of protein per wrap!

2 pounds boneless chicken (breast or thigh)
1/2 pound bacon
8 XL tortillas
8 tostada shells
2 Cups shredded cheese (Colby Jack or Cheddar)
Ranch Dressing
2-3 Roma Tomatos
2 cups shredded lettuce

Lay 1/2 pound bacon in single layer on greased baking pan, place in cold oven and turn oven on 400" and cook for 17-20 minutes or until crispy. Drain, pat dry, and dice fine.

Dice raw chicken, drizzle oil in skillet or griddle and cook and sear chicken on high heat while salt and peppering to taste.

Assemble crunchwraps by placing XL tortilla on plate, adding cheese, chicken, bacon, ranch and tostada, then vegetables. Fold over and place in skillet on medium heat folded side down until crispy and golden brown, flip and repeat.