Chicken, Bacon and Ranch Wrap

By RoketJSquerl

I had been thinking about this wrap about a week before I made it, so I made sure that when I went grocery shopping, I bought everything I needed to make it. It’s still quick to assemble in the morning, because I can prepare the chicken and bacon the night before. If you’re looking to spice up your lunch a bit, give this a try!

Ingredients

• 2 Chicken Breasts
• Fresh Rosemary
• 5 Slices Bacon
• Lettuce
• 1 Tomato
• 1/4 Cup Pepperjack Cheese, shredded
• 1/4 Cup Parmesean Cheese, shredded
• Peppercorn Ranch Dressing
• Spinach Wraps

Preparation

Step 1

First, cut the chicken into small pieces. I threw mine into the frying pan to cook with some olive oil and fresh rosemary left over from this tart.

When the chicken is done, remove any rosemary still in the pan, and then cook the strips of bacon in the same frying pan. Make sure it gets nice and crispy, and then drain it on a paper towel. Crumble it into small pieces.

Dice the tomato and shred the lettuce. Get some pepperjack cheese ready, as spicy as you can handle, and some fresh parmesan cheese, too.

Set one of the spinach wraps on a plate, and then sprinkle some of the chicken, bacon, and tomato on top. Shred the cheeses over the top also, and then pour on some of the dressing.

Top with the lettuce.

Fold up the wrap burrito-style, and lunch is ready! If you need to transport the wraps, stick some toothpicks in them to hold them secure.