Chicken Bacon Lettuce Wrap (Print Version)
Flavor-packed chicken and bacon tucked into crunchy lettuce with a smooth ranch drizzle. Fresh, light, and delicious.
# Ingredients:
→ Chicken Prep
01 -
A pinch of salt and pepper (adjust to taste)
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
2 skinless, boneless chicken breasts
06 -
1 tablespoon olive oil
→ Sauce Mix
07 -
A sprinkle of salt and pepper, as needed
08 -
2 tablespoons chopped parsley (fresh is best)
09 -
2 tablespoons freshly chopped dill
10 -
1 clove garlic, finely minced
11 -
1 tablespoon fresh lemon juice
12 -
2 tablespoons mayo
13 -
1/2 cup sour cream
→ Building the Boats
14 -
Crispy chopped bacon (about 6 slices)
15 -
Leaves of butter or romaine lettuce (6 to 8), cleaned and dried
16 -
Chopped fresh parsley for decoration
# Steps:
01 -
Cover both sides of the chicken with olive oil, seasonings, and spices like garlic and onion powder, paprika, and a dash of salt and pepper. Get a skillet hot over medium heat, then sear or grill the chicken for about 6 minutes per side. When it's thoroughly cooked, let it sit for 5 minutes to stay juicy. Slice into smaller pieces afterward.
02 -
In a small bowl, toss together sour cream, mayo, lemon juice, finely chopped garlic, parsley, and dill. Stir well until smooth and even. Adjust the salt and pepper if needed.
03 -
Lay out your lettuce leaves across a plate or tray. Add some diced chicken to each leaf, top it off with that creamy dressing, and finish it with crispy bacon bits. Sprinkle fresh herbs like parsley or chives on top to make it pop.