Ingredients
- 1 lb chicken tenderloins
- 1-2 Tablespoons Ranch dip mix
- 2 teaspoons vegetable oil
- Buffalo Wing Sauce (I like Frank’s)
- 4-5 slices bacon, chopped
- 2 tomatoes
- 1 avocado
- hearts of romaine
Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Season chicken with ranch dip mix and rub in with your hands. Add chicken to hot skillet and cook for 3-4 minutes a side, or until no longer pink in the middle. Remove chicken to a plate and let cool for a few minutes. Chop half or all into bite-sized pieces and mix with buffalo wing sauce. Slice the remaining chicken in half lengthwise.
Cook bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate and set aside.
Cut tomatoes in half, then thinly slice. Slice avocado in half, pop out the seed, peel, and thinly slice. Cut core off of romaine hearts, then rinse and pat dry.
Assemble wraps by placing chicken, bacon, tomato, and avocado inside romaine lettuce leaves.