It's been a while since I posted one of these since I got my new job but I think it's recipe time.

I haven't been experimenting in the kitchen as much lately but here's one I have been doing lately as I try to eat a bit healthier but also still have something taste good. I usually take the easier way on this and use some frozen stuff if I'm tired but both are great options

Gibbles Chicken Bacon Ranch Wraps(Written as directions for 2 wraps but honestly I scale it up to make stuff for 10 usually)

Ingredients:

1 6-8 oz Chicken Breast(Sub 2 frozen breaded chicken patties)
2 Leafs of Green Leaf Lettuce
2 Large Tortillas/Flatbreads
~15 Frozen Tater Tots(You could make your own but I'm a lazy bastard about this)
2-3 oz Ranch Dressing
4 Strips of Bacon(can also sub in cooked bacon bits or precooked bacon for this part)
2 Slices of Pepperjack Cheese(Another great substitution is crumbled Feta Cheese)
2 oz Vidalia Onion
1/2 Cucumber(Optional, I just love the taste of them so I add em to mine)
Buffalo Wing Sauce(Optional but gives a nice kick to it)
Olive Oil(only needed if cooking the chicken breast yourself)
Salt and Pepper to taste

What you Need:

Cutting Board
Chef's Knife
Microwave
Skillet
Microwave safe plate
Wooden spatula
Stove
Paper Towel

How to make it:

1. Cut up your veggies into small pieces and set aside for later. Roughly chop the lettuce, dice the onion & cucumber using your Chef's Knife.

2. Heat skillet on medium-high heat. Once fully heated, add bacon strips and cook until crispy. We want these to almost crumble on their own. I personally usually just buy pre-cooked for this and dice it with my knife, but cooking it fresh adds something special as well. Once bacon is cooked set aside to cool on a paper towel lined plate

3. If cooking chicken yourself, chop into small 1/2 inch pieces using your Chef's Knife. Be sure to wash the knife and cutting board after to avoid cross contamination. Lightly season chicken pieces with salt and pepper.
(If using frozen patties, skip to step 5)

4. Begin heating skillet on medium-high heat. Add Olive Oil to skillet. When completely heated add your chicken and cook until done. This is kinda something you just learn to tell but usually I find mine is done by the time I have a little light browning on all sides of the meat.

5. Place tortillas/flatbread on microwave safe plate and warm in the microwave for roughly 20-30 seconds. We want them warm so they are easy to fold. Once warmed, set tortilla/flatbread aside temporarily.

6. Place Tater Tots and/or chicken patties on microwave safe plate and cook for roughly 2.5 minutes, stopping once to flip the patties if applicable. If using frozen patties, roughly chop after cooked into 1/2 inch pieces.

7. On warm tortilla/flatbread add 1-2 oz of ranch dressing in the middle, leaving at least an inch of room at the side. Place lettuce, onions, and cucumber on top of the ranch. Next add your Pepperjack cheese, followed by bacon crumbles, chicken pieces and then the tater tots. Garnish with buffalo sauce as desired.

8. Wrap the tortilla/flatbread by first folding in the inch on each side you did not add ranch too. Then bring on side over and wrap it around the ingredients before rolling the entire thing to make and enclosed wrap. I personally like to then grill mine on the stove to seal it a bit better and give the wrapping some extra crunch but this all depends on personal preference.

9. Enjoy your wraps. You can cut them in half to make handling easier or eat it with the entire thing in your hand like I do. I hope you enjoy and if I remember to take a picture of one tomorrow I will add it in to this post.