CRISPY CHICKEN BACON RANCH WRAP RECIPES

Steps:

• Preheat the oven to 400°F.
• Arrange the frozen chicken strips on a baking sheet. Set a wire rack in a second baking sheet and arrange the bacon strips in an even layer on the rack.
• Bake the chicken and bacon on upper-third and lower-third racks for 10 minutes, then switch pan positions. Continue baking until bacon is browned and crispy and chicken is heated through, about 10 minutes. Meanwhile, prepare the wrap fixings.
• Slice the tomatoes into 1/4-inch thick rounds and slice each round in half. Core and slice the bell pepper into 1/4-inch strips.
• Check to see that bacon and chicken are done. Remove from oven or add time as needed.
• Transfer bacon strips to a paper towel-lined plate. Transfer chicken strips to a cutting board and roughly chop into bite-sized pieces. Chop or crumble the bacon. Peel the avocados, pit, and cut into 1/4-inch slices.
• Arrange the tortillas on a work surface. Place 1/4 cup of shredded lettuce across the center of each, then layer a few slices of tomato and strips of bell pepper on top. Evenly divide chicken and bacon over filling. Sprinkle each with 1 tablespoon feta cheese and a few slices of avocado. Drizzle each wrap with about 1 1/2 teaspoons of ranch dressing. Roll tortillas around the filling, leaving the ends open.
• Serve immediately.

Steps:

• Using smaller chicken breasts (about 5-6 ounces each), season each with Hidden Valley® Original Ranch® Seasoning Shaker. Starting at one edge and working toward the other, wrap each piece of chicken in 2 slices of thick cut bacon.

• Place seam side down on a baking sheet or ovenproof skillet.

• Bake for about 30 minutes in a 375-degree oven or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. To make the bacon extra crispy, you can broil the chicken for another couple of minutes.