Hey y'all! There’s nothing quite like biting into a crispy, creamy Bacon Ranch Chicken Wrap—it’s savory, satisfying, and bursting with bold flavors in every bite. Perfect for quick lunches, busy weeknight dinners, picnics, or even party platters, this recipe is all about bringing the tastes you love together in one handheld meal. Ready to treat yourself and your family to something truly delicious? Let’s get cooking!
Why You'll Love This
- Super quick and easy—ready in just 25 minutes!
- Packed with protein from juicy Chicken and bacon.
- Creamy ranch dressing gives every bite a tangy kick.
- Totally customizable for picky eaters and special diets.
- Delicious hot or cold—perfect for meal prep or on-the-go lunches!
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded or chopped
- 6 slices bacon, cooked crisp and crumbled
- ½ cup ranch dressing (plus more for drizzling)
- 1 cup iceberg or romaine lettuce, shredded
- 1 medium tomato, diced
- ½ cup shredded cheddar cheese
- 4 large flour tortillas (10-inch)
- Salt & pepper, to taste
- 1 tablespoon olive oil (for cooking chicken, if needed)
Directions
Step 1: Prepare the Chicken
If not using pre-cooked chicken, season chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side, or until cooked through (internal temp 165°F). Let rest for 5 minutes, then shred or chop.
Step 2: Cook the Bacon
In a separate skillet or in the microwave, cook bacon strips until golden and crispy, about 6-8 minutes. Let cool slightly, then crumble.
Step 3: Assemble the Filling
In a large bowl, toss together cooked chicken, half of the crumbled bacon, ½ cup ranch dressing, shredded cheese, diced tomatoes, and lettuce. Stir to combine and coat evenly.
Step 4: Build the Wraps
Lay each tortilla flat. Spoon about ¼ of the chicken mixture onto the center of each tortilla. Drizzle with extra ranch and sprinkle on remaining bacon if desired.
Step 5: Roll and Serve
Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling. Slice in half on the diagonal and serve immediately, or wrap in foil for a portable meal.
Notes
- Warming tortillas for 15 seconds in the microwave makes them easier to roll.
- Let cooked chicken cool before mixing to prevent wilting the lettuce.
- Use rotisserie chicken to save prep time.
Variations
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the filling.
- Low-Carb: Swap flour tortillas for large romaine leaves for lettuce wraps.
- Vegetarian: Substitute the chicken for grilled tofu or chickpeas and use veggie bacon.
Required Equipment
- Large skillet
- Mixing bowl
- Sharp knife and cutting board
- Microwave (optional, for tortillas and bacon)
- Measuring cups and spoons
Storage Instructions
Store Bacon Ranch Chicken Wraps tightly wrapped in foil or plastic wrap in the fridge for up to 3 days. To avoid soggy tortillas, you can store the filling and tortillas separately and assemble just before serving.
Serving Suggestions
- Pair with crunchy potato chips, baked fries, or a crisp side salad.
- Serve with fresh fruit like grapes or sliced apples for a balanced lunch.
- Try with pickles or a side of coleslaw for a classic deli vibe.
Pro Tips
- Use thick-cut bacon for the crispiest texture and boldest flavor.
- Press and seal the wrap well so the filling doesn’t spill out.
- If prepping ahead, keep wet ingredients (like tomatoes and dressing) separate until ready to eat.
FAQ
Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is ideal for this recipe—just shred and toss with the other filling ingredients.
How do I keep the wraps from getting soggy?
Let cooked proteins cool before assembling, and keep the ranch dressing to a minimum if making ahead of time.
Can I freeze Bacon Ranch Chicken Wraps?
It’s best not to freeze them assembled, as lettuce and tomato can become mushy. You can freeze just the chicken-bacon mixture for up to 2 months.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 6 slices bacon, cooked and crumbled
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup romaine lettuce, chopped
- 1 medium tomato, diced
- ⅓ cup ranch dressing
- Salt and pepper, to taste
Instructions
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1In a large bowl, combine the cooked chicken, crumbled bacon, shredded cheddar cheese, diced tomato, and chopped lettuce.
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2Drizzle the ranch dressing over the chicken mixture and gently toss until evenly coated. Season with salt and pepper to taste.
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3Warm the tortillas in a microwave or skillet for a few seconds until pliable.
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4Divide the chicken mixture evenly among the tortillas. Fold in the sides and tightly roll up each tortilla to form a wrap.
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5Slice the wraps in half if desired and serve immediately. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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