- 2 boneless, skinless chicken breasts
- 4 slices of bacon
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced red onions
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1/2 cup ranch dressing
- Salt and pepper, to taste
- Season the chicken breasts with salt and pepper on both sides.
- Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside to drain on paper towels.
- In the same skillet, add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble the wraps, spread a tablespoon of ranch dressing onto each tortilla.
- Divide the shredded lettuce, diced tomatoes, sliced red onions, sliced black olives, chopped cilantro, cooked bacon, and sliced chicken among the tortillas.
- Drizzle additional ranch dressing over the fillings.
- Fold the sides of each tortilla inward, then roll up tightly from the bottom to create a wrap.
- Slice each wrap in half diagonally and serve.