Description
Loaded chicken beef bacon ranch crunchwrap ultimate delivers serious flavor explosions wrapped in a crispy tortilla package that rocks your taste buds. Guaranteed to satisfy your hunger with killer combinations of meat, cheese, and crunchy goodness straight from the grill.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts
- 1 pound lean ground beef
- 8–10 strips thick-cut bacon
Seasonings and Spices:
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 packet taco seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of cayenne pepper
- Salt
- Freshly ground black pepper
- White pepper
Supporting Ingredients:
- 1 tablespoon olive oil
- ¼ cup chicken broth
- 1 tablespoon olive oil
- ¼ cup water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 ½ cups shredded iceberg or romaine lettuce
- 1 large ripe tomato
Instructions
- Grab chicken breasts and dust them with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper for maximum flavor intensity.
- Warm 1 tablespoon olive oil in a skillet at 375°F and sear chicken 6-7 minutes per side until internal temperature hits 165°F.
- Allow chicken to rest 5 minutes, then shred completely using two forks into small, tender pieces.
- Heat another 1 tablespoon olive oil in the same skillet at 375°F and drop ground beef into hot pan.
- Crumble beef into tiny fragments and cook 7-8 minutes until no pink remains.
- Sprinkle entire taco seasoning packet with chili powder, cumin, smoked paprika, and herbs directly over sizzling meat.
- Pour ¼ cup water into skillet and let beef simmer 3-4 minutes until liquid disappears.
- Crisp bacon strips in separate skillet at 350°F for 4-5 minutes per side until edges turn dark and crunchy.
- Chop bacon into small, bite-sized pieces after letting strips cool slightly.
- Melt 2 tablespoons butter in saucepan at 325°F and whisk in flour for 1-2 minutes.
- Stream 1 ½ cups milk into butter mixture, whisking constantly to prevent lumps.
- Incorporate 1 cup cheddar and ½ cup Monterey Jack cheeses until sauce becomes silky smooth.
- Season cheese sauce with garlic powder, onion powder, cayenne, salt, and white pepper.
- Dice 1 large tomato into small cubes and slice ½ cup red onion into thin rings.
- Layer warm tortilla with shredded chicken, seasoned ground beef, crispy bacon pieces, and creamy cheese sauce.
- Add fresh lettuce, tomato cubes, and red onion slices across filling.
- Carefully fold tortilla edges toward center, creating sealed circular package.
- Grill folded crunchwrap in skillet at 350°F for 3-4 minutes per side until exterior turns golden and crisp.
Notes
- Use a meat thermometer to ensure chicken reaches exactly 165°F for safe, perfectly cooked meat.
- Drain excess fat from ground beef after cooking to prevent a greasy final product.
- Warm tortillas briefly before assembling crunchwrap to make them more pliable and prevent cracking.
- Pressing down firmly when folding the tortilla helps create a tight seal that prevents ingredients from falling out during cooking.
- Prep Time: 10 minutes
- Cook Time: 38-44 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 843 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 54 g
- Saturated Fat: 23 g
- Unsaturated Fat: 29 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 57 g
- Cholesterol: 180 mg