Grilled chicken ranch wraps
Never forget the classics
Chicken and ranch is a golden combination that never fails to satisfy. The refreshing but creamy sauce feels like it’s made to go with the hearty grilled edge of the slightly spicy chicken and the salt of the cirspy bacon.
The melted cheese filling and the complete lack of vegetables make this not the lightest or healthiest dish ever made, but who cares! Isn’t it better to burn out than to fade away?
Maybe view this recipe as an occasional guilty pleasure rather than a daily lunch staple.
The ingredients:
(serves 4)
Ranch sauce
- 3½ oz (100 g) mayonnaise
- 1⅔ fl oz (50 ml) buttermilk
- 3½ oz (100 g) sour cream
- 1 tsp dried chives
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion granulate
- ½ tsp garlic granulate
- salt and freshly ground black pepper to taste
- juice from ½ lemon
Wraps
- 8 slices smoked bacon
- 14 oz (400g) chicken thighs
- 4 tbsp cajun spices
- 2 tbsp olive oil
- 4 large tortillas
- 3½ oz mozzarella, finely chopped
- 2½ oz grated Parmesan cheese
Gear:
- Cast iron grill grate
- cocktail skewers (optional)
How to make:
Duration: prep 30 minutes
Cooking about: 20 minutes
Start making the ranch sauce by whisking together the mayonnaise, buttermilk, and sour cream until you have a smooth mixture with no clumps. Add the rest of the ingredients and mix well. Taste the sauce, you want it to be refreshing and a touch sour. Add salt, pepper, or extra lemon juice to taste.
Prepare a BBQ or grill with cast iron grill grate for direct grilling and heat to 180 °C (356 °F). Grill the bacon until crispy and set aside. Season the chicken thighs with the cajun spices and oil and grill until the core temperature hits 75 °C (167 °F).
Lay out your 4 tortillas on a work surface. Spread the grilled chicken thighs, crispy bacon, parmesan cheese, and mozzarella evenly over the tortillas. Ladle over a little ranch sauce and roll the tortillas tightly. Try to fold the sides in so the wrap is closed and the filling can’t fall out. Use cocktail skewers to keep the wraps closed, if necessary.
Place the filled wraps on the BBQ and cover for 3 minutes. Flip the wraps and cover for another three minutes. Slice the wraps in hald and serve with the remaining ranch sauce.
