High-Protein Low-Carb Ranch Chicken Bacon Pockets

1. Preheat your oven to 400F (200C).
2. For the chicken: Combine 1kg trimmed chicken thigh with 3 packets of ranch seasoning and 2 tablespoons of olive oil. Spread the chicken evenly on a baking sheet.
3. For the bacon: Place 36 slices of turkey bacon on a separate baking sheet or alongside the chicken.
4. Bake the chicken at 400F for 15-22 minutes, or until its internal temperature reaches 165F (74C).
5. Bake the turkey bacon with the chicken for 10-15 minutes, or until it reaches your desired crispiness.
6. Once cooked, shred or dice the chicken and crumble the bacon.
7. To assemble each pocket: Take one low carb tortilla and make a cut to allow for folding (as indicated by 'slice out 1/4 of each'). Fill each tortilla with a portion of the cooked chicken and bacon, 30g of low fat mozzarella, and 2 tablespoons of non-fat ranch. Fold or roll the tortilla into a pocket shape.