Chicken Bacon Ranch Lettuce Wraps

Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!



  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 16 leaves romaine
  • 8 slices provolone
  • 8 strips cooked bacon
  • 2 roma tomatoes, thinly sliced
  • Ranch, for drizzling
  • 4 Toothpicks
  • Chips, for serving (optional)


  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
  2. Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
  3. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
  4. Serve with chips, if desired.

Original recipe

Melting Potatoes

Gluten Free Regina a Not for Profit group in Regina, Saskatchewan gives you ideas for gluten free cooking. In this article from taken from Delish is a savory dish called Melting Potatoes!

You NEED to know how to make Melting Potatoes





  • 2 lb. Yukon Gold potatoes, peeled
  • 2 tbsp. butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh rosemary
  • 3/4 tsp. salt
  • 1/4 tsp. Pepper
  • 1 c. low-sodium chicken broth
  • 2 garlic cloves, finely minced


  1. Preheat oven to 500 degrees F.
  2. Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
  3. Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.
  4. Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato, is golden brown.
  5. Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
  6. Serve warm with extra sauce drizzled on top.

See more Video Recipes!

Baked Potatoe Soup

Mac and Cheese

Potatoe Cutlets w/ Mushroom

Who’s Craving Mac and Jeezy?

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.

We love our guilty pleasures, Terry Crews makes Mac and Cheese into Mac and Jeezy.

Perfect for a dish at a pot luck, a dish for a holiday or if you’re just craving Mac and Jeezy. Use gluten free pasta noodles.



Servings: 4-6

1 package (8 ounces) elbow macaroni 2 cups cream-style cottage cheese (or small curd) 2 cups sharp cheddar cheese, shredded 1 carton (8 ounces) sour cream 1 egg, lightly beaten ¼ teaspoon salt 1 tablespoon coconut oil Paprika, to garnish


1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes.

Don’t feel like cooking?See our family restaurants listings, our 19+ restaurant listings, or maybe you’re looking for a food truck.

Slow Cooker Loaded Baked Potato Soup

Loaded up baked potato (lots of cheese and bacon) soup!

Stick to your ribs and is perfect to keep you warm on those cold Saskatchewan days.

Source: Slow Cooker Loaded Baked Potato Soup by GreaterGood on Rumble

Serves 6Ingredients

  • 1 (32 oz.) bag frozen hash browns
  • 1 (32 oz.) box chicken broth
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • 3/4 cup crumbled bacon, plus extra for garnish
  • 1/2 teaspoon fresh rosemary, minced
  • kosher salt and freshly ground pepper, to taste


    1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.

potatoprocess 2process 3

    1. Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.

process 4

    1. Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
    2. Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
    3. Serve hot and enjoy!

Recipe adapted from Simply Made With Love

Gluten Free Video Recipes

Watch video recipes to help you become an awesome gluten-free cook! These recipes come from all over the intranet. Quick, simple recipes gathered for you!

Avocado Chocolate Bread

Baked Potato Soup
Baked Potato soup- Gluten Free Regina
Banana Chocolate Chip Muffins
Cauliflower tortilla/crust

Cauliflower pizza- Gluten free regina copy

Cheesy Bacon Dip
Bacon-Cheesy-Dip.Gluten Free Regina
Chicken Bacon Ranch Wrap
Bacon Cheese Ball

Bacon Brussel Sprouts

Crack Cauliflower 
Melting Potatoes Mac and Jeezy

 One Pan Balsamic Chicken


One Pan Balsamic Chicken

Potato Cutlets

Potato Cutlets with Mushroom Filling -Gluten Free Regina

Garlic Parmesan Potato Stackers

 Caesar Dip


Small Plates/ Sides

Small plates is a manner of dining. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.

Some types of small plates which have influenced the modern US concept are:

  • Tapas, a wide variety of appetizers in Spanish cuisine
  • Mezze, a wide variety of appetizers in Turkish cuisine, and sometimes in Greek cuisine
  • Antipasti and cicchetti in Italian cuisine
  • Banchan, in Korean cuisine
  • The small and usually shared dishes served at an izakaya, a Japanese pub
  • The pu pu platter of Hawaiian cuisine
  • Zakuski in Russian cuisine

Broccoli Cheddar Bites

Cucumber Noodles

Singapore Noodles

Main Course

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée (“entry”) course.

The main dish is usually the heaviest, heartiest, and most complex or substantial dish on a menu. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the “meat course”.

Red Lentil Loaf


Gluten Free Fall Spring Rolls Recipe


8 teaspoons Gluten free– divided use
4 tablespoons honey – divided use
2 small cloves garlic, finely minced or grated – divided use
½ teaspoon freshly ground black pepper
14 ounces firm tofu, drained and dried with paper towel
1 – 2 tablespoons olive oil
8 ounces mushrooms, cleaned and sliced
12 (9 inch) round rice paper wrappers
12 small red lettuce leaves
1 small red pepper, thinly sliced
2 medium carrots, peeled and cut into 3 inch strips


Combine 2 teaspoons Tamari with 1 tablespoon honey, 1 clove garlic, and the pepper.

Cut the tofu into 6 equal slices and place on a plate. Brush both sides of the tofu with the tamari honey sauce and let marinate for 15 minutes to 1 hour. Discard any remaining marinade.

Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, heat for a few seconds and add the mushrooms. Cook until the mushrooms are browned and all the liquid is absorbed, about 8 minutes. Remove the mushrooms from the pan and let cool. Add a little more oil if needed and cook the tofu until browned, about 2 – 3 minutes per side. Cut the tofu slices in half lengthwise.

Fill a large bowl with hot water. Dip one rice paper into the hot water for about 3 seconds, the paper should be pliable but not so sticky it sticks on itself. It will become more pliable as it sits. Place the rice paper on a flat work surface and fold it in half. Place a lettuce leaf an inch or two in from the side of the rice paper with the lettuce sticking out of the flat side a little. Place two pieces of tofu, two slices of red pepper, two carrot strips, and some mushrooms on top of the lettuce per roll. Tuck and roll the rice paper over the ingredients letting some show out the flat top of the roll. Continue with the remaining rice papers and ingredients.

In a small mixing bowl, combine the remaining 6 teaspoons Tamari, 3 tablespoons honey and garlic clove. Whisk to combine. Pour into a small serving bowl. Serve the sauce for dipping with the spring rolls.


Makes 12 rolls.

***These wraps can be found- Superstore (the cheapest, in the ethnic food isle) & at some Safeway’s. You can put anything in them cooked or raw, they make for a great bread replacement. You just quickly wet each side of the sheet and once soft quickly roll contents in