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1
Drain all liquid from a jar of jalapenos into a medium bowl. Marinate bacon in the jalapeno juice for 30 minutes. Refill jalapeno jar with water.
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2
Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
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3
Remove bacon from jalapeno juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
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4
Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
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5
Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
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6
In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
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7
Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!
