What are the main ingredients in Bacon Ranch Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Bacon Ranch Wrap?

Calories: 814, Carbs: 74 grams, Fat: grams, Protein: 33.6 grams, Sugar: 14.3 grams, Salt: 2053 grams

How do I prepare Bacon Ranch Wrap?

TORTILLA TOASTY: Return the pan, wiped down, to medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. READY THE RANCH: In a bowl, combine the NOMU rub, the ranch dressing, and seasoning. Set aside. PREP STEP: Rinse and finely shred the green leaves. Rinse and slice the tomato into thin rounds. Rinse and cut the cucumber into thin half-moons. Rinse, deseed, and cut the bell pepper into strips. Drain and crumble the feta. WRAP IT UP!: Lay down the tortillas. Top with the shredded leaves, the tomato rounds, the cucumber half-moons, the bell pepper strips, and the crispy bacon pieces. Generously drizzle over the ranch dressing. Scatter over the crumbled feta and the crispy onions. Fold up and enjoy, Chef! CHARRED PEPPER: Return that pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY BACON: Place a pan over medium-high heat. When hot, fry the bacon slices until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.

What should be prepared from my kitchen to make Bacon Ranch Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Bacon Ranch Wrap

Crispy bacon pieces are combined with fresh green leaves, tomato rounds, and cucumber half-moons, all topped with sliced bell pepper, crumbled feta, and crispy onion bits. The finishing touch is a drizzle of ranch dressing! Warm up the tortillas, assemble your ingredients, and wrap your taste buds around this scrumptious and easy meal, Chef!

Bacon Ranch Wrap

with bell pepper & crispy onion bits

Hands on Time: 15 - 20 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Crispy Onion Bits
Cucumber
Danish-style Feta
Green Leaves
NOMU One For All Rub
Ranch Dressing
Streaky Pork Bacon
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

PREP STEP
Rinse and finely shred the green leaves. Rinse and slice ½ the tomato into thin rounds. Rinse and cut the cucumber into thin half-moons. Rinse, deseed, and cut ½ the bell pepper into strips. Drain and crumble the feta.
READY THE RANCH
In a bowl, combine the NOMU rub, the ranch dressing, and seasoning. Set aside.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon slices until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CHARRED PEPPER
Return that pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
TORTILLA TOASTY
Return the pan, wiped down, to medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP!
Lay down the tortillas. Top with the shredded leaves, the tomato rounds, the cucumber half-moons, the bell pepper strips, and the crispy bacon pieces. Generously drizzle over the ranch dressing. Scatter over the crumbled feta and the crispy onions. Fold up and enjoy, Chef!

Green Leaves - 20g
Tomato - 1
Cucumber - 100g
Bell Pepper - 1
Danish-style Feta - 30g
NOMU One For All Rub - 5ml
Ranch Dressing - 87,5ml
Streaky Pork Bacon - 6 strips
Wheat Flour Tortillas - 2
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

PREP STEP
Rinse and finely shred the green leaves. Rinse and slice the tomato into thin rounds. Rinse and cut the cucumber into thin half-moons. Rinse, deseed, and cut the bell pepper into strips. Drain and crumble the feta.
READY THE RANCH
In a bowl, combine the NOMU rub, the ranch dressing, and seasoning. Set aside.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon slices until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CHARRED PEPPER
Return that pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
TORTILLA TOASTY
Return the pan, wiped down, to medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP!
Lay down the tortillas. Top with the shredded leaves, the tomato rounds, the cucumber half-moons, the bell pepper strips, and the crispy bacon pieces. Generously drizzle over the ranch dressing. Scatter over the crumbled feta and the crispy onions. Fold up and enjoy, Chef!

Green Leaves - 40g
Tomato - 1
Cucumber - 200g
Bell Pepper - 1
Danish-style Feta - 60g
NOMU One For All Rub - 10ml
Ranch Dressing - 175ml
Streaky Pork Bacon - 12 strips
Wheat Flour Tortillas - 4
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

PREP STEP
Rinse and finely shred the green leaves. Rinse and slice 1½ of the tomatoes into thin rounds. Rinse and cut the cucumber into thin half-moons. Rinse, deseed, and cut 1½ of the bell peppers into strips. Drain and crumble the feta.
READY THE RANCH
In a bowl, combine the NOMU rub, the ranch dressing, and seasoning. Set aside.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon slices until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CHARRED PEPPER
Return that pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
TORTILLA TOASTY
Return the pan, wiped down, to medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP!
Lay down the tortillas. Top with the shredded leaves, the tomato rounds, the cucumber half-moons, the bell pepper strips, and the crispy bacon pieces. Generously drizzle over the ranch dressing. Scatter over the crumbled feta and the crispy onions. Fold up and enjoy, Chef!

Green Leaves - 60g
Tomatoes - 2
Cucumber - 300g
Bell Peppers - 2
Danish-style Feta - 90g
NOMU One For All Rub - 15ml
Ranch Dressing - 262,5ml
Streaky Pork Bacon - 18 strips
Wheat Flour Tortillas - 6
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

PREP STEP
Rinse and finely shred the green leaves. Rinse and slice the tomatoes into thin rounds. Rinse and cut the cucumber into thin half-moons. Rinse, deseed, and cut the bell peppers into strips. Drain and crumble the feta.
READY THE RANCH
In a bowl, combine the NOMU rub, the ranch dressing, and seasoning. Set aside.
CRISPY BACON
Place a pan over medium-high heat. When hot, fry the bacon slices until browned and crispy, 1-2 minutes per side. Drain on paper towel and chop into bite-sized pieces.
CHARRED PEPPER
Return that pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
TORTILLA TOASTY
Return the pan, wiped down, to medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP IT UP!
Lay down the tortillas. Top with the shredded leaves, the tomato rounds, the cucumber half-moons, the bell pepper strips, and the crispy bacon pieces. Generously drizzle over the ranch dressing. Scatter over the crumbled feta and the crispy onions. Fold up and enjoy, Chef!