The packed lunch that packs protein
Chicken Bacon Ranch Wrap, Rebuilt
The chicken bacon ranch wrap, rebuilt with a Greek yogurt ranch, turkey bacon crisped in the oven and a high-fibre wrap. Still smoky, still creamy. Half the fat.
20minutes
4servings
44gprotein
420kcal est.
Method
- Lay the turkey bacon on a sheet pan and bake at 400F for 12 to 14 minutes until crisp. Chop.
- Whisk the yogurt, buttermilk, dill, parsley, garlic powder, onion powder, lemon juice, salt and pepper into a ranch. Thin with a splash more buttermilk if you want it to drizzle.
- Toss the chicken with half the ranch.
- Warm the wraps 20 seconds in a dry pan. Down the middle of each: romaine, dressed chicken, bacon, tomatoes, a tablespoon of cheddar, a drizzle of the remaining ranch.
- Fold the sides in, roll tight from the bottom, cut on the diagonal. To pack ahead, keep the tomatoes and extra ranch on the side.
What we swapped
The original is bottled ranch, six strips of pork bacon, a cup of cheddar and rotisserie chicken in a flour tortilla. Here the ranch is Greek yogurt with buttermilk and the herbs, the bacon is oven-crisped turkey bacon, the cheddar is a quarter of the amount and sharp, and the wrap is high-fibre. About 200 fewer calories and a third more protein per wrap.
Lightened up from Chicken Bacon Ranch Wrap by Wholefully.
