Step 1 of 8
Crispy Chicken Bacon Ranch Wraps
Preheat the oven to 400°F.
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Step 2 of 8
Crispy Chicken Bacon Ranch Wraps
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.
PRO TIP For easy clean-up, line the bacon pan with foil before adding the wire rack.
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Step 3 of 8
Crispy Chicken Bacon Ranch Wraps
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.
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Step 4 of 8
Crispy Chicken Bacon Ranch Wraps
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.
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Step 5 of 8
Crispy Chicken Bacon Ranch Wraps
Check to see that bacon and chicken are done. Remove from oven or add time as needed.
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Step 6 of 8
Crispy Chicken Bacon Ranch Wraps
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.
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Step 7 of 8
Crispy Chicken Bacon Ranch Wraps
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.
PRO TIP For a BLT variation, omit the bell pepper, feta, and avocado. Replace the ranch dressing with plain mayonnaise.
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Step 8 of 8
Crispy Chicken Bacon Ranch Wraps
Serve immediately.
