Chicken Bacon Ranch Lettuce Wraps

Happy August 1st, friends! Can you believe that this year is more that halfway over? In my view, I see the month of August as the last sunset of summer. Once September rolls around, I am consumed with all things fall. So in honor of the last full month of summer I thought I’d share a delicious, easy dinner (or lunch) recipe with you that my husband Larry and I have been really enjoying during the Central Valley heatwaves.

These Chicken Bacon Ranch Lettuce Wraps are not only healthy, low in calories and low in carbohydrates, they are full of flavor as well. Perfect for a light summertime dinner on the back porch.

Served alone or with a fun side dish, they are definitely a hit around our house! I originally found the recipe here.

Hope you enjoy these as much as we do!

Ingredients:

2 lbs boneless skinless chicken breasts
3 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
8 Romaine lettuce leaves
Ranch dressing
Bacon bits
Additional topping options: cheddar cheese, “Everything but the Bagel” seasoning, croutons, avocado, diced tomatoes or crushed red pepper flakes (the options are endless, really).

Instructions:

Cut the chicken into 1 inch pieces.

Heat the oil in a skillet to medium heat. Add chicken and seasoning to the skillet and mix well.
Cook about 10 -15 mins or until the chicken is thoroughly done.
Place your pieces of romaine lettuce leaves on a dinner plate and spoon the cooked chicken on top. Sprinkle bacon bits and other topping choices, then add the ranch dressing.