Marinated Seasoned Chicken with Bacon, Lettuce, Tomatoes, Shredded Cheddar Cheese and Ranch Dressing. Grilled Panini Style.
Servings: 8 portions
Equipment
- 1 Panini Grill or Grill
- 1 Skillet
- 1 Mixing Bowl
Ingredients
- 8 large Flour Tortillas
- 2 Chicken Breast - Diced
- 8 slices Bacon - Chopped
- 1 Tomato - Diced
- Lettuce - Shredded
- Ranch Dressing - as needed
- Shredded Cheddar Cheese - as desired
Chicken Breast Marinade
- 1/2 C Water
- 1/4 C Oil
- 2 tsp Parmesan Cheese
- 1 tsp Chicken Powder & Sea Salt
- 1/2 tsp Lemon Juice
- 1/4 tsp Liquid Smoke & Onion Powder
- 1/8 tsp Black Pepper & Paprika
Instructions
- Combine the Marinade ingredients and Marinate Chicken for 2 hours or more.
- Chop the Bacon Coarsely and Dice the Raw Chicken. Add Bacon to a Skillet over medium heat and cook until crisp. Remove the Bacon and Place it into a large Bowl. Drain the Grease and save it for future use. Return the Skillet to the burner and Cook the Chicken until done. Empty the Chicken into the Bowl with the Bacon and refrigerate to cool down faster.
- Wash and prep your Vegetables. Add the Vegetables to the Bowl after the meat is cold and add enough Ranch Dressing for good coverage and a handful of Shredded Cheddar Cheese. Toss and Fill, then Roll the Tortillas like a Burrito with the sides in and rolled.
- Grill the Chicken Bacon Ranch Wraps in a Panini Press or on a Grill. You can also just cook a bit in a frying pan. Just enough to develop a crust or grill marks and slightly warm, but not heated through, and serve.
Notes
Optionally, you can cook the Bacon in the Oven and Grill the Chicken Breast - Marinated or not, then dice the Chicken and Bacon or leave the Bacon in strips.
Have some Doritos with your Burritos!