Fry bacon until very crispy, then crumble. Set aside.
Pour off the bacon grease and use the pan with the remaining stuck on bacon drippings to cook the chicken breast. Roll the raw breast in the Montreal Steak seasoning before starting to cook. Using medium high heat quick sear the seasoned breast on all sides. Once all sides seared, lower heat to medium low and cook covered. Turn occasionally for about 20 minutes but avoid drying it out. Once thoroughly cooked dice into small pea size cubes.
Toss the Chopped Tomatoes, Cilantro, Onions, and Garlic to combine. Then stir in the cooked and diced chicken, and cooked crumbled bacon.
Lay out an Egg Wrap and spoon about a 1/4 – 1/2 Cup (fill as much of the wrap that it will hold) of the combine Tomato and Chicken mixture onto a wrap. Sprinkle a generous amount of shredded Monterey Jack cheese on top of that. Start rolling/wrapping from a corner diagonally. About half way through the rolling, tuck the two side corners toward the middle of the roll. Continue rolling to seal the roll. Set on a clean surface with the tail of the wrap on the bottom to prevent unrolling of the egg roll.
In a wok, skillet or pan, cover the bottom with vegetable oil and bring up to temperature using medium high heat.
Place the egg rolls in the hot oil with the wrap tail down until that surface is golden brown. Rotate the egg roll with tongs and brown all surfaces. Once browned remove from the hot oil and place on absorbent paper towels to remove excess oil.
Ranch Dressing by itself makes a wonderful dipping sauce. If you want to ramp it up a bit stir in very small amounts of Sriracha Sauce, taste testing as you go, until you get your desired taste. (Remember many don’t care for spicy hot).
Though this recipe makes 12 Rolls. You will find 4 will be required per person if this is all you are serving. A side of seasoned rice and a nice salad may stretch this to 2 per person. But they are kind of addictive and I doubt 2 per person will be enough.