Chicken and Bacon Wrap with Southwest Ranch Dressing
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 wraps
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Course
Main Course
Chicken and Bacon Wrap with Southwest Ranch Dressing
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This Chicken and Bacon Wrap with Southwest Ranch Dressing is so easy to make! Using the Instant Pot speeds this recipe up so everything is done in under 20 minutes!
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Ingredients
For the Chicken and Bacon Wrap
- 1/2 tbsp garlic powder
- 1 tbsp oregano
- 1 tsp chili powder
- 1 tsp salt
- 1 cup chicken stock
- 1 lime juiced
- 2 chicken breasts boneless, skinless
- 4-6 strips Bacon
- 6 flour tortilla
- 1 head lettuce
- 1 cup shredded cheese
For the Southwest Ranch Dressing
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp Sriracha
- 1/2 lime juiced
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Instructions
- Combine the seasoning, chicken stock, and lime juice. In your Instant Pot, add in the chicken breasts and the liquid mix. Close the lid, set the valve to sealing, press manual, and check the timer to 6 minutes. Let natural release after the 6 minutes until you’re done prepping everything else.
- In a 400F oven, bake the bacon in a since layer on a sheet pan for 12-14 minutes, until crispy.
- While everything is cooking, combine the ingredients of the sauce and set it aside in the fridge until ready to use.
- Once the bacon is done, dice it up and set aside. Shred the chicken breasts with two forks and set aside.
- To assemble, on a flour tortilla, layer on the lettuce, chicken, bacon, and shredded cheese. Top off with the southwest ranch dressing.
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