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A sheet pan variation of the classic “Chicken-Bacon-Ranch” Sandwich using romaine lettuce as the “bread” served with oven baked sweet potato fries.
The chicken-bacon-ranch flavor is heavenly delicious. The combination is hearty, tangy, and addictive. It’s up there with the classic BLT [bacon-lettuce-tomato] and even better is that it’s served with oven baked sweet potato fries!
Chicken-Bacon-Ranch Lettuce Wraps & Sweet Potato Fries Ingredients
- Chicken Breast. Butterflied for even cooking and slicing! You can skip this step by purchasing chicken breast cutlets.
- Bacon. My favorite Paleo and Whole30 bacon is “Naked Bacon” but you can easily find other options at your local grocer such as Applegate or Pederson’s.
- Ranch Dressing. For this recipe, we used Tessemae’s Creamy Ranch dressing.
- Romaine Lettuce Leaves. Washed, dried, and the ends trimmed!
- Sweet Potatoes. Sliced into thin “fries” and baked.
How to Make Sweet Potato Fries in the Oven
- Peel and cut sweet potatoes into thin fries.
- Drizzle them with cooking fat such as melted ghee, EVOO, or coconut oil.
- Season them with salt and pepper
- Bake at 400℉ for about 35 minutes, flipping halfway through.
How to Make a Chicken-Bacon-Ranch Sandwich
- Butterfly chicken breast and place onto one side of a sheet pan.
- Place bacon slices onto the other side of the sheet pan.
- Bake at 400℉ for about 20 minutes. Turn oven to “Broil” and continue cooking for 5 minutes. Remove and let cool for at least 5 minutes.
- Slice chicken breast diagonally.
- Place chicken breast and bacon onto the “bread” of choice [we use romaine lettuce leaves here] and drizzle with a tablespoon of ranch dressing.
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Chicken-Bacon-Ranch Lettuce Wraps and Sweet Potato Fries
A sheet pan variation of the classic "Chicken-Bacon-Ranch" Sandwich using romaine lettuce as the "bread" served with oven baked sweet potato fries.
Sweet Potato Fries
- 2 sweet potatoes (peeled and sliced into thin "fries")
- 1 tablespoon ghee (grass-fed butter or EVOO, melted)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Chicken-Bacon-Ranch Lettuce Wraps
- 1 pound chicken breast (butterflied)
- sea salt
- black pepper
- 6 slices bacon (high quality such as Naked Bacon or Pederson's)
- 6 tablespoons ranch dressing (such as Tessemae's or Primal Kitchen)
- 6 large romaine lettuce leaves (washed, dried, and ends trimmed)
Begin by reading the recipe notes [below].
Preheat oven to 400°F. Place sweet potato fries onto the parchment lined sheet pan. Drizzle heated ghee over the "fries" and season with salt and pepper. Mix "fries" and assemble them evenly throughout the pan being careful not to overlap. Bake for 15 minutes.
Remove "fries" from the oven. With a spatula, place them to one side of the sheet pan.
On the open side of the sheet pan, lay 6 slices of bacon followed by chicken. Return to the oven and bake for 20 minutes. Turn the oven to "Broil" and continue cooking for an additional 5 minutes.
Remove sheet pan from the oven and let rest/cool for at least 5 minutes. Slice chicken breast diagonally.
To assemble the lettuce wrap, place a large romaine lettuce leaf onto a plate. Drizzle 1 tablespoon of ranch dressings onto the lea followed by a slice of bacon and chicken breast.
*May use tortilla of choice in lieu of lettuce wrap.
- This recipe utilizes one  sheet pan to cook sweet potatoes, bacon, and chicken in effort to make dinner and the clean-up easier. However, if you have a second sheet pan, I highly recommend baking your sweet potatoes separately. To do this, follow step 2 and bake “fries” for 30-35 minutes.
- Due to the natural juices and fats of the bacon and chicken breast, the sweet potatoes may become softer and more “roasted” instead of resembling “fries”. An additional step to prevent this is to lay foil down for the bacon. Place foil onto the pan, place bacon into the foil, and slightly fold the edges up. This will isolate the bacon fat to one area.
- If the possibility of soggy fries doesn’t scare you, keep on keeping on! Follow the recipe steps and enjoy the added flavor!