Chicken Bacon Ranch Wraps are a tasty and satisfying meal that bring together juicy chicken, crispy bacon, and creamy ranch dressing all wrapped up in a soft tortilla. The combination of flavors and textures makes these wraps a perfect choice for a quick lunch or a casual dinner. They’re super easy to put together and always a hit with everyone around the table.
I love making these wraps because they’re so flexible—you can add your favorite veggies like lettuce, tomato, or even a little shredded cheese to make them your own. The ranch dressing adds a cool, tangy kick that really ties everything together. Whenever I’m in a hurry but still want something filling and delicious, this is the go-to recipe I reach for.
These wraps also travel well, which means they’re great for packing up for work or school lunches. I often enjoy them with a side of fresh fruit or some crunchy chips, making for a balanced and tasty meal. If you haven’t tried these yet, I promise they’ll quickly become one of your favorite easy meals to whip up.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives the wrap a nice, lean protein boost. If you prefer, rotisserie chicken works great for saving time, or shredded turkey is a tasty swap too.
Bacon: Crispy bacon adds a smoky crunch. For a healthier option, try turkey bacon or even crispy smoked tempeh for a vegetarian twist.
Ranch Dressing: Ranch adds creaminess and tang. To lighten it up, Greek yogurt mixed with ranch seasoning is a good alternative that’s just as flavorful.
Tortillas: Large flour tortillas work best for wrapping without breaking. You can also use whole wheat or spinach tortillas for extra fiber and color.
Vegetables: Lettuce and tomato are fresh and crunchy here. Feel free to add sliced cucumbers, bell peppers, or avocado for more texture and flavor.
How Can I Roll the Wrap So It Doesn’t Fall Apart?
Wrapping tightly is key to keeping everything inside. Here’s how I do it:
- Lay your tortilla flat and don’t overload it—too much filling makes it hard to roll.
- Spread ingredients evenly, leaving some space around edges.
- Fold the sides in first, then roll from the bottom up, tucking in the filling as you go.
- If you want extra hold, warm the wrap briefly in a pan to seal it slightly.
This method keeps your wrap neat and less messy to eat.
Equipment You’ll Need
- Skillet or frying pan – I use it to cook the bacon until crispy; it’s the easiest way for perfect bacon.
- Cooking tongs or a fork – handy for flipping and removing the bacon without burning your fingers.
- Large mixing bowl or small bowl – perfect for prepping ingredients or mixing the ranch dressing if making from scratch.
- Cutting board and sharp knife – essential for chopping the tomato and any other veggies you add.
- Plate or flat surface – for assembling and rolling up your wraps without hassle.
Flavor Variations & Add-Ins
- Swap chicken for turkey or ham for a different meaty flavor—great for variety or using leftovers.
- Add shredded cheese like cheddar or pepper jack inside for extra creaminess and spice.
- Mix in sliced avocado or pickles for extra crunch and freshness.
- Use a spicy ranch or buffalo sauce instead of regular ranch for a kick of heat.
Chicken Bacon Ranch Wraps
Ingredients You’ll Need:
- 2 large flour tortillas
- 1 cup cooked chicken breast, shredded or sliced
- 4 strips cooked bacon, crispy and chopped
- 1/2 cup shredded lettuce
- 1/2 medium tomato, diced or sliced
- 1/4 cup ranch dressing
- Optional: 1/4 cup shredded cheddar or mozzarella cheese
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, including cooking the bacon and chicken if not pre-cooked. If your chicken is already cooked, it will only take about 10 minutes to assemble and warm the wraps. Optional grilling adds just a few extra minutes for a crispy finish.
Step-by-Step Instructions:
1. Prepare the Meat:
If your chicken is not cooked, cook it thoroughly by baking, boiling, or pan-frying until no longer pink inside. Shred or slice the chicken into bite-sized pieces. Cook your bacon strips in a skillet over medium heat until crispy, then drain on paper towels and chop into small pieces. Season chicken lightly with salt and pepper if desired.
2. Assemble the Wraps:
Lay your flour tortillas flat on a clean surface. Spread about 2 tablespoons of ranch dressing evenly over each tortilla. Next, layer the shredded lettuce evenly on top of the ranch dressing. Add the shredded chicken over the lettuce, followed by the crispy chopped bacon. Place diced or sliced tomatoes on top. If you like, sprinkle shredded cheese as the last layer.
3. Roll and Serve:
Roll the tortillas tightly by folding in the sides and rolling from the bottom up to create a secure wrap. For a warm, slightly crispy wrap, place the rolled wraps on a grill pan or skillet over medium heat for 2-3 minutes on each side, until the tortillas are golden and a bit firm. Finally, slice your wraps diagonally and serve immediately.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before using. Thaw frozen chicken overnight in the fridge or quickly in cold water. Once thawed, cook and season it as directed for the best flavor.
Can I Make These Wraps Ahead of Time?
You can assemble the wraps a few hours in advance and store them tightly wrapped in the fridge. For best texture, add tomatoes and lettuce just before serving to keep them fresh and crisp.
How Should I Store Leftovers?
Wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat in a skillet or microwave until warmed through, but note that the lettuce may wilt upon reheating.
Can I Use Other Types of Tortillas?
Absolutely! Whole wheat, spinach, or gluten-free tortillas can be used depending on your preference. Just make sure they’re large enough to hold all the fillings tightly when rolled.
