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54Th Street Southwest Tortilla Wraps Recipe

Craving the legendary Southwest Tortilla Wraps from 54th Street Bar & Grill? This copycat recipe lets you recreate the magic at home! Fire-grilled chicken, crispy jalapeño bacon, creamy chipotle ranch, and fresh pico de gallo all come together in a warm flour tortilla for a flavor explosion. Get ready for a restaurant-quality meal that's easier than you think! (Approximately 691 calories per serving)

Prep Time 30 mins
Cook Time 90 mins
Calories 848.3 kcal
Protein 67g
Rating 4.5 (2 Reviews)
54Th Street Southwest Tortilla Wraps 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 54Th Street Southwest Tortilla Wraps

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How to Make 54Th Street Southwest Tortilla Wraps

  1. Drain the liquid from one 4oz jar of jalapeños into a medium bowl.
  2. Marinate 4 slices of bacon in the jalapeño juice for 30 minutes.
  3. Refill the jalapeño jar with water.
  4. Remove 1/3 to 1/2 of a 4oz can of chipotle peppers in adobo sauce and place on a cutting board.
  5. Finely dice the chipotle peppers.
  6. In a medium bowl, mix the diced chipotle peppers, 2 tablespoons of adobo sauce, and 1 cup of ranch dressing.
  7. Taste and add more diced chipotle peppers and/or adobo sauce for desired spiciness.
  8. Set aside.
  9. Remove bacon from jalapeño juice and discard the juice.
  10. Cook bacon in a large skillet over medium heat until crispy. (about 8-10 minutes)
  11. Remove bacon from skillet and place on paper towels to drain excess grease.
  12. Let cool, then crumble into bacon bits.
  13. Set aside.
  14. Cook 1 lb of cubed chicken breast in the same skillet with 1 tablespoon of bacon grease until cooked through. (about 8-10 minutes)
  15. Discard grease.
  16. Set chicken aside.
  17. Wash and chop 1 large head of romaine lettuce into pieces no larger than one square inch.
  18. In a large bowl, combine the chopped romaine lettuce, 1/2 cup grated parmesan cheese, 1/2 cup shredded cheddar cheese, crumbled bacon, cooked chicken, and 1 cup tortilla strips.
  19. Add chipotle ranch dressing to the salad mixture, tossing until evenly coated.
  20. Place the salad mixture onto large flour tortillas.
  21. Roll into wraps.
  22. Secure with toothpicks and slice diagonally, if desired.
  23. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

22g

Fat

53g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Bacon Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Salads Pork Poultry Vegetables American Mexican Easy Beginner Cook Dinner Party Chicken Stove Top Copycat Sandwiches Inexpensive Meat Chicken Breasts Greens Lettuces Equipment 4 Hours Or Less