Cheddar Bacon Ranch Chicken Wraps Made Easy in Your Pressure Cooker
Warm wraps filled with seasoned, thinly sliced chicken, crispy bacon, melted cheddar cheese, and crunchy fried onions. Topped with fresh avocado and cool Ranch dressing for the perfect easy lunch or dinner!
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.
Notes
Wrap leftovers tightly in foil or plastic wrap. They keep well in the fridge for a couple of days. To reheat, use a microwave or pop in a skillet with butter.