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Southwest Chicken and Bacon Wraps
This Southwest Chicken Wrap recipe with bacon is packed with flavor and a total crowd pleaser.
Ingredients
- 2 pounds raw chicken tenders (see Cooking Notes for sub)
- 1 batch of Southwest Chicken Marinade
- 8 slices (about a half pound) bacon, fully cooked and crumbled (try our Oven Bacon recipe)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 or 2 batches of Creamy Southwest Ranch Sauce
- 8 burrito-sized tortillas (For gluten-free, use a lettuce leaf, corn tortillas, or gluten-free tortillas.)
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Instructions
Make It Now:
- Marinate the Chicken: In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. Seal and marinate in the refrigerator for 2-24 hours. Tip: This is the perfect time to prep the other ingredients like bake bacon in the oven, make the Southwest Ranch Sauce, and chop your veggies, so it’s all ready to go.
- Grill the Chicken: Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces.
- Assemble the Wrap: Warm the tortillas per package instructions, if desired. To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
Freeze For Later: Package the following items individually in freezer bags and freeze them together as a kit: uncooked chicken tenders in the Southwest Chicken Marinade, cooked bacon pieces, shredded cheese, and tortillas. (Here are tips for freezing tortillas.)
Prepare From Frozen: You’ll need Creamy Southwest Ranch Sauce, shredded lettuce, and diced tomatoes on hand to complete this meal. Thaw the meal kit in the refrigerator overnight. Follow Steps 2-3.
Notes/Tips
- Shortcut: Use shredded rotisserie chicken from the store in place of the marinated, grilled chicken tenders.
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How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.
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How to Bake Chicken Tenders in Oven: Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 15 minutes, until done.
- Subbing Chicken Breasts or Thighs: Pound out chicken breasts or thighs to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even grilling. Or bake the full chicken breasts at 400°F for 20-25 minutes, until done.
- Where We Get Our Chicken and Bacon: We get our meat from ButcherBox. The bacon is uncured, contains no sugar, and is absolutely delicious! The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat and have used it for years ourselves. Read my ButcherBox review.
