Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into ½-inch cubes
  • 6 slices thick-cut bacon, chopped into ½-inch pieces
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 tsp olive oil
  • ½ cup (120ml) quality Ranch dressing
  • ½ cup (50g) shredded Monterey Jack or cheddar cheese
  • ½ cup (50g) shredded romaine lettuce
  • 4 large (10-inch) flour tortillas
  • 2 tablespoons fresh chives, finely chopped (optional garnish)

Instructions:

  1. In a large bowl, toss the cubed chicken with olive oil, smoked paprika, garlic powder, black pepper, and salt until evenly coated.
  2. Place the chopped bacon directly into the air fryer basket. Air fry at 375°F (190°C) for 6–8 minutes, shaking halfway, until about halfway crisp.
  3. Carefully add the seasoned chicken cubes to the air fryer basket amongst the partially cooked bacon. Continue air frying at 380°F (195°C) for another 6–8 minutes, shaking gently, until the chicken is cooked through and the bacon is crisp.
  4. Carefully drain off any excess grease from the air fryer basket. Return the hot chicken and bacon mixture to the mixing bowl.
  5. Add the Ranch dressing and shredded cheese to the warm chicken/bacon mixture. Stir well until the cheese begins to melt slightly from the residual heat.
  6. Lightly warm the tortillas in a dry skillet or microwave until pliable to prevent tearing.
  7. Lay a warm tortilla flat. Place a quarter of the chicken/ranch mixture slightly off-centre. Top with shredded lettuce and sprinkle with chives (if using).
  8. Fold the sides of the tortilla inward, then tightly roll from the bottom edge upwards to seal the wrap. Slice in half diagonally and serve immediately.