Crispy Chicken Bacon Ranch Wraps

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Arrange frozen chicken strips on a sheet pan. Set a wire roasting rack in a second sheet pan and arrange bacon strips in an even layer on rack.

3. 3

   For easy clean-up, line the bacon pan with foil before adding the wire rack.

4. 4

   Set pans on racks in upper and lower third of oven. Bake for 10 minutes, then switch pan positions. Continue to bake until bacon is browned and crispy and chicken is heated through, about 10 additional minutes. Meanwhile, prepare the wrap fixings.

5. 5

   Slice tomatoes into 1/4-inch thick rounds and then slice each round in half. Core and slice bell pepper into 1/4-inch strips.

6. 6

   Check that bacon and chicken are done. Remove from oven. Transfer bacon strips to a paper towel-lined dinner plate.

7. 7

   Transfer chicken strips to a cutting board and roughly chop into bite-size pieces. Chop or crumble bacon. Peel avocados, pit, and cut into 1/4-inch slices.

8. 8

   Set out tortillas on a work surface. Arrange 1/4 cup 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 Tbsp. feta cheese and a few slices of avocado. Drizzle each wrap with about 1 1/2 tsp. ranch dressing. Roll tortillas around the filling, leaving ends open.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.