That first hiss from the cooker tells you something good is happening. You hear that sound, and you just know you're onto something tasty. It's like a promise that your dinner's gonna come together fast and full of flavor.
As that steam builds up, your kitchen fills with smells that pull you closer to the counter. You notice the delicious mix of bacon and cheese scent teasing your nose, and you feel your stomach start rumbling.
While you wait, you recall how quick this meal is gonna be compared to the usual dinner hustle. This recipe lets you savor a comforting chicken wrap without hours of cooking or messy pans everywhere.
Why Your Cooker Beats Every Other Pot
- It cooks way faster than your stove or oven could handle.
- You get super tender chicken from the pressure that locks in juices.
- The sealing ring keeps all the steam where it belongs so nothing dries out.
- Using quick release saves you time when you gotta eat fast.
- You control how much broth depth you want for juiciness or drier bites.
- Steam cues help you know exactly when to start your timer and when to stop.
- Cleanup is a breeze cause it's mostly one pot, less washing up.
Everything You Need Lined Up
- 1.5 pounds boneless skinless chicken breasts, sliced thin like strips. This helps 'em cook through quick and soak up flavors.
- ⅓ cup chopped bacon, cooked till crispy cause that crunch is part of the fun.
- 1 to 2 teaspoons of seasoning salt or whatever seasoning mix you like best.
- ½ cup crispy fried onions to sprinkle for that extra bite and crunch.
- 1 cup shredded cheddar cheese to melt over everything good.
- Butter or iceberg lettuce leaves to keep things fresh and a little cool inside your wrap.
- 8 to 10 of your favorite 8-inch flour tortillas, warmed up so they're soft and easy to roll.
- One ripe avocado, sliced thick for creaminess.
- And ½ cup ranch salad dressing. You might want more depending how saucy you like it.
The Exact Process From Start to Finish
First, preheat your oven to 375°F (190°C) to keep those wraps crispy after they're all done.
Next, grab a skillet and cook that chopped bacon over medium heat until it's nice and crisp. Drain it on paper towels so it's not greasy.
In the same skillet, throw in your chicken strips and season them with your favorite seasoning salt. Cook 'em till they're golden and no longer pink, usually about 6 to 8 minutes.
Once cooked, toss the chicken with bacon, crispy fried onions, and shredded cheddar cheese in a big bowl. Stir it up good so the cheese starts melting right away.
Lay your tortillas out flat and place butter or iceberg lettuce leaves on each one. This keeps the wrap from getting soggy too soon.
Spoon the warm chicken mixture on top of the lettuce. Add those creamy avocado slices and drizzle ranch dressing all over. That combination of flavors gonna have you hooked.
Now wrap 'em tight and you're ready to serve. If you want, pop the wraps in the oven just a few minutes to melt extra cheese and crisp the tortilla edges.
Valve Hacks You Need to Know
- Quick release the pressure if you're in a rush, but watch out for hot steam bursts.
- Slow release works best if you wanna keep things juicier inside your chicken.
- If your sealing ring smells funny or is cracked, swap it out before cooking - steam won't build right without it.
- When you hear the steady hiss of steam cues, start your timer - it helps get perfect timing every time.
Your First Taste After the Wait
That first bite hits your tongue with warm cheddar melting into crispy bacon bits. You notice the creamy ranch dressing tying it all together smooth and cool.
The chicken is tender but still has a bit of chew, nothing dry here. The lettuce gives a crisp freshness that balances out the richness perfectly.
And avocado slices add that buttery softness that feels just right. You want another wrap already, don't you?
Your Leftover Strategy Guide
If you get some wraps leftover, wrap 'em tightly in foil or plastic wrap. They keep pretty well in the fridge for a couple days.
To reheat, use a microwave or pop 'em in a skillet with a bit of butter to get back that crispy outside.
You can also unwrap the filling and toss it into a salad or use as sandwich filling for a tasty next day meal.
If you freeze leftovers, put the filling separate from the tortillas. Wrap the filling airtight and thaw overnight before reheating to keep texture intact.
The FAQ Section You Actually Need
- Q How thin should the chicken strips be?
A Thin enough to cook quickly all the way through in your pressure cooker, about ¼ inch thick. - Q Can I use thighs instead of breasts?
A Yep, just adjust cooking time slightly since thighs might be a tad fattier and tender. - Q What if I don't have crispy fried onions?
A You can swap with crushed potato chips or even skip them if you want, but they add great crunch. - Q Is quick release safe for this recipe?
A Totally, just be careful of the hot steam. Quick release helps keep chicken juicy and dinner fast. - Q How do I store leftovers properly?
A Wrap tight in foil or plastic wrap and keep in fridge up to 2 days, or freeze filling separately. - Q Can I add other veggies inside?
A For sure, sliced bell peppers or tomatoes add freshness. Just add 'em after cooking so they don't get mushy.
For more quick and delicious pressure cooker recipes, check out our Chicken Philly Cheesesteak for a different chicken twist, or warm up with our Irish Beef and Guinness Stew for hearty satisfaction.
Cheddar Bacon Ranch Chicken Wraps Made Easy in Your Pressure Cooker
Equipment
- 1 Skillet large
Ingredients
Main ingredients
- 1.5 pounds Boneless skinless chicken breasts sliced thin
- 0.33 cup Chopped bacon cooked till crispy
- 1 to 2 teaspoons Seasoning salt or your favorite seasoning mix
- 0.5 cup Crispy fried onions to taste
- 1 cup Shredded cheddar cheese to taste
- Butter or iceberg lettuce leaves to serve
- 8 to 10 8-inch Flour tortillas warmed
- 1 Avocado sliced
- 0.5 cup Ranch salad dressing or more to taste
Instructions
Instructions
- Preheat your oven to 375°F (190°C) to keep those wraps crispy after they’re all done.
- Cook the chopped bacon over medium heat until it’s crispy. Drain on paper towels.
- In the same skillet, cook the chicken strips seasoned with your favorite seasoning salt until golden, about 6 to 8 minutes.
- Toss the chicken with bacon, crispy fried onions, and shredded cheddar cheese in a bowl. Stir to melt the cheese.
- Lay tortillas flat and place lettuce leaves on each. Spoon chicken mixture on top. Add avocado slices and drizzle with ranch dressing.
- Wrap tightly and serve. Optionally, bake in the oven briefly to melt extra cheese and crisp the edges.
