Ingredients

• 6 slices bacon
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon garlic salt
• 1 pound skinless , boneless chicken breast
• 6 , 6 inch
• 3 tablespoons red onion
• 1 cup shredded lettuce
• 0.5 cups pepper Jack cheese
• 2 plums tomatoes , seeded and chopped
• 0.25 cups ranch dressing , or to taste

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Whisk smoked paprika, onion powder, oregano, and garlic salt together in a shallow bowl. Coat chicken with seasoning, and cook on the prepared grill until no longer pink at the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
4. 4 Place tortillas on the hot grill and heat until lightly grilled, 20 to 30 seconds per side.
5. 5 Slice chicken and place in warm tortillas. Top with shredded lettuce, red onions, shredded cheese, and chopped tomatoes. Drizzle with ranch dressing. Crumble bacon over top. Serve immediately.

Nutrition per serving