If you’re someone who loves a good sandwich then this wrap recipe is right up your alley. I love to make these chicken bacon basil wraps for picnics because they travel so well when you wrap them up. Unlike sandwiches that can fall apart when you bite into them, these are easy to eat on the go- which also makes them ideal for lunches.
The ingredients couldn’t be simpler, but somehow this combination is one of the tastiest, most refreshing fillings. To start with fry your bacon until its crispy then set it aside. For the chicken you need to brown the first side then season and flip. Let the other side brown a bit before adding some broth to the pan and covering with the pan lid.
This method finishes the cooking in liquid for extra tender chicken. When I went to slice the chicken in these photos it literally fell apart under my knife. That’s exactly what you want because it means it’s very juicy. The last thing you want in a wrap is some dry chicken.
The other main ingredients are fresh basil leaves which make these wraps really special. I used arugula to fill these wraps up, but you can use whichever salad greens you enjoy the most.
Then just add some tomatoes and the ranch dressing of your choice and then you’re ready to wrap these up as you would a burrito. If you don’t wrap them up in foil, parchment, or plastic wrap they can unravel, so make sure you secure them if you’re going to be traveling with your wraps.
Otherwise you’re ready to enjoy these stunningly simple, but very delicious, wraps right away. You can customize this recipe by adding other veggies (cucumber would be so good in these) and by switching up the dressing if you desire. I could see bleu cheese or green goddess dressing here- or make your own ranch dressing from scratch.
These wraps are wonderful for busy days and they are perfect for using up leftover chicken or bacon.
Chicken Bacon Basil Wraps
Diet: Low-Lactose
Ingredients
- 1/2 lb bacon
- 2 tablespoons olive oil
- 1 1/2 lbs chicken breast, cut into strips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegetable or chicken broth
- 6 large wraps or flour tortillas
- 1 beefsteak tomato, diced
- 3 cups arugula or greens of your choice
- 1 cup fresh basil leaves
- ranch dressing to taste
Preparation
- Over medium heat fry bacon until crispy (about 8-12 minutes). Remove bacon strips to paper towel to drain and drain grease from pan.
- In same pan over medium heat sauté chicken in olive oil until browning on the edges, about 8 minutes on first side then flip and cook until browned on other side. Season with salt and pepper. Add broth to pan and cover. Cook for 6 more minutes or until chicken reaches an internal temperature 165˚F or hotter, adding more broth if needed.
- Assemble wraps by first placing a layer of chicken, followed by a slice of bacon, then some tomato. Top this with a handful of greens and a few basil leaves. Add a small amount of ranch dressing on top. Roll up as you would a burrito by making one fold at the side, a small fold at the bottom, then continuing the side roll. Serve immediately.
Recipe adapted from Feast and Farm.