Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackstone Chicken Beef Bacon Ranch Wraps with Crispy Tortillas

  • Author: lila
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

These wraps are a delightful medley of textures and tastes, featuring crispy bacon, tender grilled chicken, and fresh veggies wrapped in perfectly toasted tortillas. Enjoy a flavor explosion that’s simply irresistible!

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 strips of bacon
  • 4 large flour tortillas (10-inch)
  • 1 cup shredded cheddar cheese
  • 1 cup romaine lettuce, chopped
  • 1 medium tomato, diced
  • 1/2 cup ranch dressing
  • 1/4 cup green onions, sliced (optional)
  • 1 tablespoon butter (for brushing tortillas)

Instructions

  1. Start by preheating your Blackstone griddle to medium-high heat (around 375°F). This ensures even cooking for the chicken and bacon.
  2. While the griddle is heating up, prepare the chicken. In a mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Coat the chicken breasts evenly with this seasoning mixture, making sure every inch is covered.
  3. Once the griddle is hot, add the seasoned chicken breasts. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. You’ll know it's time to flip when the chicken releases easily from the griddle and has a nice golden-brown crust.
  4. While the chicken is cooking, in a separate section of the griddle, lay down the strips of bacon. Cook for about 3-4 minutes on each side until crispy. Watch closely to avoid burning; bacon can go from perfectly cooked to overdone quickly!
  5. When the chicken and bacon are done, remove them from the griddle and let the chicken rest for a few minutes before slicing it into strips. This helps retain the juices.
  6. As the chicken rests, brush one side of each tortilla with butter and place them on the griddle for about 2 minutes until golden and slightly toasted. This adds a wonderful texture and flavor to the wraps.
  7. Now, it’s time to assemble! Lay a tortilla down, sprinkle with a generous amount of shredded cheddar cheese, then layer the sliced chicken, crispy bacon, chopped romaine, diced tomatoes, and a drizzle of ranch dressing. Add green onions if desired.
  8. Fold in the sides of the tortilla and then roll it up tightly from the bottom. Place the wrap seam-side down on the griddle for another 1-2 minutes to seal it and get a nice crisp.
  9. Repeat with the remaining tortillas and serve immediately, cutting each wrap in half for easy eating. Enjoy the delightful crunch and flavors!
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 550
  • Sugar: 2 g
  • Sodium: 900 mg
  • Fat: 30 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: Make sure your griddle is preheated properly; this prevents the chicken from steaming instead of searing. A good sear locks in flavor and moisture. You can also substitute bacon with turkey bacon or crispy fried shallots for a vegetarian option.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenyumm.com/blackstone-chicken-beef-bacon-ranch-wraps-with-crispy-tortillas/