Chicken, Bacon, and Ranch Burrito with Cheese Crust

Ingredients

• 4 rebanadas Bacon (half-cooked before use)
• 1.5 cup Shredded mozzarella cheese (to form the outer crust)
• 1 cup Chicken breast (cooked and shredded or cubed)
• 1 cup Romaine lettuce (chopped)
• 2 tbsp Ranch dressing (to taste)

Steps

1. 1

   Preheat a large non-stick skillet over medium heat.

2. 2

   Cook the bacon slices only until half-cooked, ensuring they are still flexible. Remove from heat and set aside.

3. 3

   In the same clean skillet or on a baking sheet with parchment paper, spread the shredded mozzarella cheese forming a uniform circle or rectangle.

4. 4

   Place the precooked bacon slices on top of the cheese.

5. 5

   Heat until the cheese is completely melted and the edges begin to brown and turn crispy, allowing the bacon to finish cooking integrated into the cheese crust.

6. 6

   Remove the cheese and bacon crust from the heat and place it on a flat surface.

7. 7

   In the center of the crust, add the cooked chicken, chopped lettuce, and a generous amount of ranch dressing.

8. 8

   Roll carefully while the cheese is still warm and flexible to form the burrito or wrap.

9. 9

   Serve immediately while the outer crust is crispy.

Notes

It is crucial to only half-cook the bacon initially, as it will finish browning when baked or fried with the cheese to form the outer crust. If the cheese cools too much, it will become brittle and cannot be rolled.

Nutrition per serving

• main course
• low carb
• keto
• chicken
• bacon
• burrito
• high protein