Chicken Bacon Ranch Wrap (Gluten-Free)

Name: Chicken Bacon Ranch Wrap
Yield: 1
Ingredients: 4 large collard green leaves; 3 ounces chicken, diced*; 2 slices sugar-free bacon, cooked; 1/4 red bell pepper, sliced into 1/4-inch strips; 1/4 yellow bell pepper, sliced into 1/4-inch strips; 2 tablespoons alfalfa sprouts; 2 tablespoons carrots, shredded; 2 tablespoons Primal Kitchen Ranch Dressing, for dipping

September 09, 2020

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If you need a super simple recipe that can be prepared ahead of time, wrapped in parchment paper, and tucked into a glass container for workweek lunches, this chicken bacon ranch wrap is it. Filled with a rainbow of vibrant colors and dressed simply with our cool and creamy Primal Kitchen Ranch Dressing, you could easily switch up the vegetables and protein used in this recipe to make a variety of lunches for the whole week.

Substitute roast turkey, roast beef, or ham for the chicken; use cabbage, kale, or lettuce instead of collard greens for the wrap; swap in pea shoots or micro greens instead of the alfalfa sprouts; or use red cabbage instead of shredded carrots. We love that you can hold this chicken wrap in one hand while you're multi-tasking with the other. Just peel back the parchment paper as you eat, or skip the collard greens and sub in a grain-free tortilla for a more traditional taste.

Chicken Bacon Ranch Wrap

Rated 5.0 stars by 1 users

Servings

Prep Time

10-15 minutes

Calories

326

Packed with pre-cooked chicken, crispy bacon, and veggies, and served with our creamy Ranch Dressing for dipping and dunking, this tasty lunch wrap replaces the typical tortilla with hearty collard greens. You can also substitute butter lettuce cups or grain-free tortillas if you don't have collard greens on hand. It's super simple to make and even easier to eat!

Ingredients

4 large collard green leaves
3 ounces chicken, diced*
2 slices sugar-free bacon, cooked
1/4 red bell pepper, sliced into 1/4-inch strips
1/4 yellow bell pepper, sliced into 1/4-inch strips
2 tablespoons alfalfa sprouts
2 tablespoons carrots, shredded
2 tablespoons Primal Kitchen Ranch Dressing, for dipping

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Directions

Prepare the collard greens:

Place a large pot of salted water on the stove on medium-high heat. Bring water to a boil.
Set up a large bowl filled with ice water on the counter. Wash collard greens thoroughly under running water. Remove the thick stems that run down the center of each leaf.
Drop collard leaves into the boiling water for 30 seconds. Remove the leaves and plunge them into the bowl with ice water for 20 seconds. Remove the leaves from the ice water and dry them off with paper towels.

Make the wrap:

Cut vegetables into small pieces. Cut a square of parchment paper and place it on a flat surface in a diamond shape so that the point of the paper is facing toward you.
Arrange two pieces of collard greens next to one another vertically, and then the other two pieces of collards next to one another horizontally across the first layer of leaves.
Place chicken, bacon, and vegetables in the center of the collard green leaves.
Carefully pull up the piece of parchment towards you and begin rolling up the collard chicken bacon wrap, tucking the sides in as you go. When you finish wrapping, carefully slice the wrap in half with a sharp knife.
Gently pull back the parchment as you begin to eat the wrap. Serve the wrap with Primal Kitchen Ranch Dressing for dipping.

Recipe Note

Nutrition information calculated using Cronometer.
Meal prep tip: Cook chicken and bacon ahead of time and store them in airtight containers in the refrigerator so you can have them on hand for easy weekday lunches. You can also use store-bought rotisserie chicken and pre-cooked nitrate-free bacon if you're pressed for time.