The day before, prepare the ranch dressing by following the homemade ranch recipe mentioned above. Refrigerate it overnight to enhance the flavors and allow the ingredients to meld together.
Season the chicken thighs with Chicka Licka Bam Bam seasoning or your preferred Cajun seasoning. Rub the seasoning all over the chicken to ensure it is well coated. Place the seasoned chicken thighs in a container or zip-top bag and let them marinate in the refrigerator for one hour. Marinating allows the flavors to penetrate the meat, adding depth and spiciness.
While the chicken is marinating, preheat your grill for grilling the chicken and heat a cast iron skillet with oil to 350 degrees Fahrenheit for frying the egg wraps. The cast iron skillet should have enough oil to submerge the wraps.
In the heated skillet, fry 4-6 strips of bacon until they become crispy, which should take about 6 minutes. Once the bacon is cooked to your desired crispness, remove it from the skillet and place it on a sheet of aluminum foil to drain any excess oil. Set the bacon aside for later use in the wraps.
Place the marinated chicken thighs on the preheated grill, top side down, and grill for 2 minutes. Flip the thighs and continue grilling, flipping every 2 minutes, until they are thoroughly cooked and reach an internal temperature of 165 degrees Fahrenheit. The cooking time will vary depending on the thickness of the chicken thighs. It's important to keep an eye on them to prevent overcooking or burning.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes to allow the juices to redistribute and the meat to become tender. After resting, chop the chicken into small, bite-sized pieces.
Assemble the egg wraps on a separate prepping area. Take an egg wrap roll and place it flat on the surface. Layer the ingredients in the following order: shredded monetary jack cheese, chopped cooked chicken, crumbled crispy bacon, and chopped scallions. Make sure to distribute the fillings evenly along the center of the wrap.
Wet the edges of the egg wrap with water to help seal the roll. Start by folding the sides of the wrap over the fillings, then roll it tightly from bottom to top, ensuring the fillings are securely enclosed within the wrap.
Repeat the process with the remaining egg wrap rolls and fillings.
Return to the cast iron skillet with oil heated to 350 degrees Fahrenheit. Carefully place the egg rolls in the skillet and fry them for approximately 2 minutes on each side, or until they become golden brown and crispy.
Once the egg wraps are fried to perfection, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Garnish the Cajun Chicken Bacon Ranch Egg Wraps with a drizzle of the homemade ranch dressing, a touch of sriracha sauce for added heat (optional), and a sprinkle of freshly chopped parsley for a vibrant finish.
Serve the wraps immediately while they are still hot and crispy. They can be enjoyed as a standalone meal or paired with a side salad or coleslaw for a complete and satisfying dining experience.
