Chicken club ranch roll is a Super Bowl recipe from the Food Network. The recipe takes a total of 30 minutes to prepare, with just five minutes of prep time, and has a difficulty rating of easy.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil, and lay 1 pound of bacon strips onto the pan. Bake for 15 to 18 minutes, until the bacon is lightly browned but crumbly. Transfer the bacon to a plate lined with towels.
Bake 1/2 pound of breaded chicken tenders according to package instructions, and set aside. A breading station can also be used to bread and fry chicken tenders from scratch.
To complete the rolls, lay out 2 square or rectangular pieces of flatbread, such as lavash. Moisten the flatbread with a damp towel if necessary. Smear the bottom third of each rectangle with ranch dressing. Line a flatbread rectangle with half the bacon strips, lay the chicken strips crosswise, and then top the chicken with lettuce, also crosswise.
Roll the flatbread as tight as possible, leaving the seam on the bottom. Insert toothpicks into the wrap, spacing them by 1 inch. Slice the wrap between the toothpicks. Repeat with the second flatbread.