Chicken Bacon Ranch Crunchwrap (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 large chicken breast, raw OR 6-7 frozen cooked grilled chicken breast strips
02 - 1 teaspoon olive oil (if cooking raw chicken)
03 - Salt and pepper, to taste

→ For the Crunchwrap

04 - 2 jumbo size flour tortillas (10-12 inch diameter)
05 - 1 Roma tomato, coarsely chopped
06 - 4 slices bacon, cooked crisp
07 - 4 pieces of butter lettuce (or green leaf or romaine)
08 - Ranch dressing, to taste
09 - 1 tostada shell or a handful of yellow corn tortilla chips
10 - ½ cup shredded Colby Jack cheese (approximate)
11 - 1 tablespoon butter, for grilling

# Instructions:

01 - Place the chicken breast between two sheets of plastic wrap or parchment paper and pound to an even thickness (about ½-inch) using a meat mallet or heavy pan. Season both sides with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F. Remove from heat, let rest for a few minutes, then slice into strips.
02 - If using frozen grilled chicken strips, heat according to package directions. Once heated, cut into smaller pieces if needed for easier assembly.
03 - Lay out both jumbo tortillas on a flat surface. For each tortilla, place two pieces of lettuce in the center, layering them on top of each other. Add the chopped tomatoes, crispy bacon pieces, and chicken strips on top of the lettuce. Keep all fillings concentrated in the center of the tortilla, leaving plenty of room around the edges for folding.
04 - Drizzle a generous amount of ranch dressing over the meat and vegetable pile. Place a tostada shell on top (or arrange a layer of tortilla chips if using). Sprinkle the shredded Colby Jack cheese evenly over the tostada/chips.
05 - Working with one section at a time, fold the edge of the tortilla up and over the center filling, holding it in place as you continue folding in sections all the way around in a clockwise or counter-clockwise direction. The folds should overlap slightly. For extra security, tuck a pinch of shredded cheese under the final folds - it will melt and help seal the crunchwrap when cooking.
06 - Melt the butter in a skillet over medium-high heat (you can use the same pan used for cooking the chicken). Place the crunchwrap fold-side down in the skillet and cook for 2-3 minutes until golden brown and crispy, and the cheese inside has begun to melt. Carefully flip and cook the second side for another 2-3 minutes until golden brown.
07 - Remove the crunchwraps from the skillet and let them rest for 1 minute before cutting in half diagonally. Serve immediately while hot and crispy.

# Notes:

01 - Using pre-cooked chicken (like rotisserie or frozen grilled strips) makes this recipe even quicker to prepare.
02 - The key to a successful crunchwrap is getting the fold-and-flip technique right - place it fold-side down first to seal everything inside.
03 - Feel free to customize with additional fillings like avocado, jalapeños, or different cheese varieties.
04 - For a lower-carb option, use large lettuce leaves as the outer wrap instead of a tortilla.

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