Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups cooked and shredded chicken
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup hot sauce
- 1/4 cup diced green onions
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Lay out the tortillas on a flat surface.
3. In a mixing bowl, combine the shredded chicken, crumbled bacon, shredded cheddar cheese, ranch dressing, hot sauce, and diced green onions. Mix well.
4. Divide the chicken mixture evenly among the tortillas, spreading it out in a line down the center of each tortilla.
5. Roll up the tortillas tightly around the chicken mixture, tucking in the sides as you go.
6. Place the wraps seam-side down in the preheated skillet.
7. Cook the wraps for 2-3 minutes on each side, or until they are golden brown and crispy.
8. Remove the wraps from the skillet and let them cool for a few minutes before slicing them into bite-sized pieces.
9. Serve the hot chicken and bacon wraps with additional hot sauce and ranch dressing on the side, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 33g
Carbohydrates: 31g
Protein: 31g
Sodium: 1350mg
Substitutions for ingredients:
- You can use any type of cooked and shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- If you don't have cheddar cheese, you can use any type of shredded cheese you prefer.
- You can use any type of hot sauce you like, depending on your preferred level of spiciness.
- If you don't have green onions, you can use diced red onions or chives instead.
Variations:
- You can add diced tomatoes, sliced avocado, or shredded lettuce to the chicken mixture for extra flavor and texture.
- You can use whole wheat tortillas instead of flour tortillas for a healthier option.
- You can use turkey bacon instead of regular bacon for a lower-fat option.
Tips and tricks:
- Make sure to roll up the tortillas tightly to prevent the filling from falling out.
- You can use toothpicks to hold the wraps together while cooking.
- If you prefer a milder flavor, you can reduce the amount of hot sauce in the recipe.
- You can make the chicken mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the wraps, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the hot chicken and bacon wraps on a platter with additional hot sauce and ranch dressing on the side.
- Garnish the wraps with diced tomatoes, sliced avocado, or shredded lettuce for a colorful presentation.
Pairings:
- Serve the hot chicken and bacon wraps with a side of sweet potato fries or a green salad for a complete meal.
Suggested side dishes:
- Sweet potato fries
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the wraps are falling apart while cooking, make sure to roll them up tightly and use toothpicks to hold them together.
- If the wraps are too spicy, reduce the amount of hot sauce in the recipe.
Food safety advice:
- Make sure to cook the chicken and bacon to a safe internal temperature before using in the recipe.
- Store any leftover wraps in the refrigerator and consume within 3 days.
Food history:
- Wraps originated in Mexico and were traditionally made with corn tortillas.
- The first recorded use of the term "wrap" to describe a sandwich-like food item was in a 1980s cookbook.
Flavor profiles:
- The hot chicken and bacon wraps are savory, spicy, and cheesy, with a hint of tanginess from the ranch dressing.
Serving suggestions:
- Serve the hot chicken and bacon wraps as a party appetizer or a quick and easy lunch or dinner option.
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