2tbspwater(adjust as needed to reach desired consistency)
Instructions
Heat a large skillet over medium heat. Add the bacon, cooking until it just starts to get crispy, about 6-7 minutes. Remove and place on a paper towel lined plate.
While the bacon is cooking, season chicken thighs with salt and pepper on both sides and set aside. Chop lettuce and tomatoes as noted.
Preheat your grill or oven (see recipe notes if using the oven).
Once the grill is hot, place chicken thighs on the the grill. Cook for 5-7 minutes per side, depending on the thickness of the chicken thighs. Remove the chicken once it is cooked and set aside on a cutting board to cool.
While the chicken cools, make the dressing. Combine the dressing ingredients in a small bowl or jar and mix well. If the dressing is too thick, add a little more water and mix again.
After the chicken has cooled enough to handle, cut it into cubes.
Now, assemble the wraps. Add some chicken, lettuce, tomato and bacon bits onto a tortilla. Drizzle with some of the ranch dressing and roll the tortilla up like a burrito. Repeat with remaining ingredients, which should make about 8 wraps with Siete tortillas.
Notes
If baking the chicken, preheat oven to 400° and place chicken on a baking sheet. Bake for 20-30 minutes, or until 165° in the center. If you wish to save time, you can cook your bacon on a separate sheet pan at the same time.
Nutrition facts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. Nutrition facts reflect the use of collard greens for a wrap for this recipe. See our full nutrition information disclosure here.