Vegan Bacon Chicken Ranch Wrap

You’re not going to believe how good this wrap is. We used the Benevolent Bacon from Sweet Earth and Gardein Chickā€™n Scallopini, but I’m sure you could find gluten free options or make your own if you are so inclined! This recipe is super simple. I like to cut the vein out of the collards, but not all the way in half. See the pictures below. I then fold the collard over itself. Layer the bacon, chicken, and the salad you’ve made with Floydy Pants Ranch. To fold I take the open end of the cut collard and fold it over the stuffing being sure to keep the cut together. While pulling the mixture back like a burrito, I fold in the sides. It’s ok if the middle opens a little as you will cut it anyway. Don’t be too aggressive with your collards, as they tear easier than a tortilla.

One of my biggest guilty pleasures is french fries dipped in ranch dressing. I love the seasoned fries from Aldi, but love to make my own if I have the time and energy as well.

Bacon Chicken Ranch Wrap

Lettuce, tomato, onion, fresh greens, Floydy Pants Ranch, Gardein Chicken wrapped in Benevolent Bacon and collard greens.

  • 4 Gardein Chick'n Scallopini
  • 1 Package Benevolent Bacon
  • 2 Cups Fresh Greens
  • 4 Collard Leaves
  • 1 Tomato diced
  • 1/4 red onion diced
  • 3 Tbsp Floydy Pants Ranch
  1. Slice vein out of collard green as pictured above and fold collard over itself

  2. Cook Bacon according to package instructions

  3. Cook Chick'n according to package instructions and slice

  4. Layer 2-3 slices of Bacon over Collard

  5. Lay chicken over bacon

  6. Mix greens, tomato, onion and ranch in a separate bowl.

  7. Layer salad mixture on top of chicken

  8. Fold collard up from cut end pulling the mixture toward you and folding sides in as you roll. Be sure not to roll too tightly as the collard will tear easily.

  9. Enjoy!

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