Step 1

Season chicken breast on both sides with paprika, onion powder, salt, and pepper. If needed, pound the chicken breast (cover with plastic wrap prior) lightly to ensure even cooking. Set aside.

Step 2

In a large non-stick pan without oil cook bacon until desired crispiness and set aside on a plate lined with paper towels to remove the excess grease.

Step 3

Pour off all but 1 tablespoon of bacon fat. Over medium-high heat cook chicken breast in the bacon fat until nicely golden brown on both sides (about 4 minutes on each side). Add more bacon fat if needed in between batches. Set aside and cover with foil while you prepare the wrap ingredients.

Step 4

Assemble the wraps. Add about 2 tablespoons of ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.

Step 5

Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice.

Step 6

Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up holding the folded sides tightly with your fingers at the same time. Use a sharp knife to cut each wrap in half and serve immediately.

Step 7

Optional: place the uncut wrap on a dry pan over medium heat and cook quickly until golden brown on both sides.