Subway Inspired30 min49% less fatSubway Air-Fried Chicken Bacon Ranch Wrap
A creamy, smoky wrap with air-fried chicken breast and real bacon bits, tossed in a Greek-yogurt ranch instead of the usual mayo-heavy dressing.
Healthier swap for Subway Chicken Bacon Ranch Wrap
Why it's better
vs. Subway Chicken Bacon Ranch Wrap
Compared per 100g, so serving size doesn't skew the numbers.
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Nutrition facts
Per serving — 2 servings total
- Calories
- 476 kcal
- Protein
- 44g protein
- Carbs
- 35g carbs
- Fat
- 18g fat
- Sugar
- 4g sugar
- Sodium
- 980mg sodium
0 of 11 checked off
- 300g
- 1/2 tsp each
- 4 slices
- 2
- 1 cup
- 1/3 cup
- 1/3 cup
- 1/4 cup
- 1 tbsp
- 1 tbsp
- 1/4 tsp each
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Ingredients
0 of 11 checked off
- 300g
- 1/2 tsp each
- 4 slices
- 2
- 1 cup
- 1/3 cup
- 1/3 cup
- 1/4 cup
- 1 tbsp
- 1 tbsp
- 1/4 tsp each
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Steps
- 1Season chicken strips with garlic powder, paprika, salt, and pepper.
- 2Air-fry chicken at 200°C for 10-12 minutes, flipping halfway, until golden and internal temp reaches 74°C.
- 3Cook bacon in a dry skillet over medium heat for 5-6 minutes per side until crisp, then crumble.
- 4Whisk together Greek yogurt, mayo, buttermilk, dill, garlic powder, and onion powder for the ranch.
- 5Warm the tortillas briefly in a dry pan, then layer with lettuce, tomato, cheddar, chicken, and bacon.
- 6Drizzle with ranch, fold in the sides, and roll tightly into a wrap.
- 7Slice in half on a diagonal to serve.
Tips
- Warming the tortilla makes it far less likely to crack when rolling tightly.
- Make a double batch of the ranch — it keeps in the fridge for up to 5 days.
Ingredients
0 of 11 checked off
- 300g
- 1/2 tsp each
- 4 slices
- 2
- 1 cup
- 1/3 cup
- 1/3 cup
- 1/4 cup
- 1 tbsp
- 1 tbsp
- 1/4 tsp each
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Season chicken strips with garlic powder, paprika, salt, and pepper.
- 2Air-fry chicken at 200°C for 10-12 minutes, flipping halfway, until golden and internal temp reaches 74°C.
- 3Cook bacon in a dry skillet over medium heat for 5-6 minutes per side until crisp, then crumble.
- 4Whisk together Greek yogurt, mayo, buttermilk, dill, garlic powder, and onion powder for the ranch.
- 5Warm the tortillas briefly in a dry pan, then layer with lettuce, tomato, cheddar, chicken, and bacon.
- 6Drizzle with ranch, fold in the sides, and roll tightly into a wrap.
- 7Slice in half on a diagonal to serve.
Tips
- Warming the tortilla makes it far less likely to crack when rolling tightly.
- Make a double batch of the ranch — it keeps in the fridge for up to 5 days.
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