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Chicken Bacon Ranch Lettuce Wraps

Seasoned chicken, crispy bacon, and creamy ranch dressing wrapped in romaine lettuce creating protein-packed, flavor-loaded lettuce wraps ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 4 slices cooked bacon chopped
  • 4 large romaine lettuce leaves outer leaves preferred
  • 4 tbsp ranch dressing or to taste

Equipment

  • Large non-stick skillet
  • cutting board
  • Chef's knife

Method
 

  1. Cut the boneless skinless chicken breasts into uniform 1-inch pieces.
  2. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Toss until every piece is evenly coated.
  3. Heat a large non-stick skillet over medium heat and add the olive oil. Let the oil warm for about 30 seconds until shimmering.
  4. Add the seasoned chicken pieces to the skillet. Cook and stir for about 10 minutes, or until thoroughly cooked through with no pink remaining and an internal temperature of 165 degrees F.
  5. While the chicken cooks, lay four large romaine lettuce leaves on individual plates and chop your cooked bacon.
  6. Divide the cooked chicken evenly among the four romaine leaves and top each with the chopped bacon.
  7. Drizzle ranch dressing over each assembled wrap to taste and serve immediately.

Notes

Chicken thighs can be substituted for breasts for a richer flavor. Pre-cook the chicken and bacon up to 2 days ahead and store in an airtight container in the fridge. Assemble wraps fresh before serving to keep the romaine crisp. Butter lettuce makes a great alternative to romaine.
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