Chicken Bacon Wrap

In a large pan over medium-high heat, add cooking oil and pan-fry the chicken until heated through and slightly browned.

In a separate pan, cook the bacon until crispy. Set aside on a paper towel-lined plate.

While the chicken and bacon are cooking, prepare the salad. In a large mixing bowl, combine the shredded lettuce, sliced tomatoes, and thinly sliced red onion.

Season the salad with salt, black pepper, and dried oregano to your liking.

Add the Italian dressing and mayonnaise to the bowl.

Toss everything together until the vegetables are evenly coated in the creamy dressing.

Once the chicken is cooked, remove it from the pan and dice it into bite-sized pieces.

To assemble the wrap, lay a tortilla flat and place two slices of cheddar cheese in the center.

Top the cheese with a portion of the diced chicken.

Crumble the crispy bacon over the chicken.

Add a generous amount of the creamy salad mixture on top of the bacon.

Fold the sides of the tortilla in, then roll it up tightly to form a wrap.

Slice the wrap in half and serve immediately, optionally with potato chips and a jalapeño on the side.