Just Got Back from Italy and Amsterdam and Ate Some of the B

Zutaten

Like this Chicken Bacon Ranch Wrap 🥬🥓

For a fun twist, I added a layer of thin rice paper on the outside (think giant spring roll). If you’re super low carb or not feeling it, just use lettuce.

Here’s how I made it:

1.Add 2 lbs chicken thighs to a bowl. Drizzle with 1 tbsp oil, a couple pinches salt, 1 tbsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp thyme, 1/4 tsp cayenne, 1/4 tsp cumin, and 1/2 tsp coriander. Mix well and let sit for 30 mins to come to room temp.

2.Grill, air fry, or pan-sear. I used a pan on medium heat for 3 mins, flipped, covered, and cooked for 6 more mins. Then turned off the heat and kept the lid on for 5 mins

3.Wash iceberg lettuce, shred cucumber, slice tomato and avocado, and chop chives.

4.Lay 8 oz bacon on a baking sheet and bake at 400°F for 20 mins or air fry. Cool on paper towels. I use 2 strips per wrap.

5.Mix 3 tbsp mayo, 3 tbsp sour cream, 1/3 cup buttermilk, 2 tbsp apple cider vinegar, juice of 1/2 lemon, 1/2 tbsp each dill, oregano, onion powder, 1/4 tbsp garlic powder, salt, and pepper. Taste and adjust.

6.Quickly dunk 3 thin rice paper sheets in warm water. Lay them out in a Venn diagram: 2 overlapping on the sides, 1 at the top. Add lettuce, 2 bacon slices, chicken, and veggies.

7.Fold the lettuce over the fillings, then fold the top rice paper sheet down. Tuck in the sides and roll it up burrito-style.

8. Add as much or little ranch as you like and enjoy.

If you make it, let me know what you think on SHREDHAPPENS!