Chicken Bacon Ranch Wrap (LC)

Ingredients

• ½ tsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp dried parsley
• ¼ tsp cumin
• ¼ ground coriander
• Pinch of black pepper
• 1 chicken fillet, approx. 125g
• 2 bacon slices
• 4 large iceberg lettuce leaves
• 1 large tomato, sliced
• ¼ red onion, sliced
• ¼ large or ½ small avocado, sliced
• 2 tbsp Parmesan flakes
• 1 heaped tbsp of ranch dressing

Add to Shopping List

Instructions

1. In a bowl, mix the olive oil, paprika, garlic powder, dried parsley, cumin, coriander, and black pepper. Add the chicken fillet and toss to coat evenly.

2. Heat a non-stick frying pan over medium heat. Cook the chicken until golden and cooked through (about 5-7 minutes each side). Set aside to cool slightly, then slice into strips.

3. In the same pan, cook the bacon slices until crisp, turning as needed. Transfer to a plate lined with kitchen paper to drain excess fat, then chop into bite-sized pieces.

4. Lay the iceberg lettuce leaves out in a square shape, overlapping in the middle to create a base for your wrap.

5. Add the chicken strips, chopped bacon, tomato slices, red onion, avocado, and Parmesan flakes onto the lettuce.

6. Drizzle the ranch dressing over the filling.

7. Fold the lettuce leaves over the filling, tuck in the sides, and roll up burrito-style.

8. Serve immediately and enjoy!

Lunch

Serves: 1