Chicken Ranch Wraps are a quick and tasty meal that’s packed with flavor and super easy to make. They’re filled with tender chicken, cool crisp lettuce, juicy tomatoes, and a creamy ranch dressing all wrapped up in a soft tortilla. The combination of crunchy veggies and creamy dressing makes every bite feel fresh and satisfying.
I love making these wraps when I want something simple but still a little special. They’re perfect for a busy weeknight or packing for lunch, and they come together in no time. I often add a bit of shredded cheese and a pinch of black pepper to give it a little extra kick.
My favorite way to enjoy these wraps is with a side of crunchy baby carrots or some sweet potato chips. It’s like having a little picnic anywhere you want! Plus, they’re easy to customize with your favorite veggies or extra spices, so everyone can make them just how they like.
Key Ingredients & Substitutions
Chicken: Cooked chicken breasts are great for tender, mild flavor. Grilled or baked chicken works best for keeping it juicy. Feel free to switch to rotisserie chicken for a quick shortcut!
Bacon: Crispy bacon adds a smoky crunch that balances the creamy ranch dressing. If you want to skip pork, try turkey bacon or crispy smoked tempeh for a similar texture.
Ranch Dressing: Ranch gives the wrap its creamy, tangy character. You can use store-bought or homemade ranch. For a lighter option, try Greek yogurt mixed with ranch seasoning.
Tortillas: Large flour tortillas are classic, but whole wheat or spinach wraps add extra fiber and color. Gluten-free wraps also work well if needed.
Vegetables: Romaine lettuce is crisp and refreshing here. If you want to add more crunch, try iceberg lettuce or add sliced cucumbers. Tomatoes add juiciness; cherry tomatoes cut in halves are also great.
How Can You Wrap the Chicken Ranch Wrap Without It Falling Apart?
Rolling the wrap tightly makes all the ingredients stay in place without spills. Here’s how I do it:
- Place the fillings in a neat line across the center of the tortilla, leaving space on the edges.
- Fold the sides of the tortilla in towards the center to cover the ends of the fillings.
- Starting from the edge closest to you, roll up the tortilla tightly but gently, keeping the fillings snug inside.
- If needed, wrap the finished wrap in parchment paper or foil to help it hold its shape, especially for packed lunches.
Remember, don’t overfill—too many ingredients will make it hard to roll and hold together. A little less filling helps keep the wrap neat and easy to handle.
Equipment You’ll Need
- Chef’s knife – I like it for quickly slicing cooked chicken and chopping vegetables evenly.
- Cutting board – helps keep your workspace tidy and makes chopping safe and easy.
- Skillet or baking sheet – used for cooking bacon until crispy; I prefer a skillet for even crispness.
- Measuring spoons and cups – handy for measuring ranch dressing and other ingredients precisely.
- Large flat surface or work area – perfect for assembling and rolling the wraps smoothly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for different protein options that still work well with ranch.
- Use shredded mozzarella or pepper jack cheese instead of cheddar for a different flavor kick.
- Add sliced cucumbers, avocado, or pickles for extra crunch and freshness.
- Mix in hot sauce or a dash of paprika with the ranch for a smoky or spicy twist.
Chicken Ranch Wraps
Ingredients You’ll Need:
For the Wraps:
- 2 large flour tortillas (10-inch size)
- 2 cooked chicken breasts, sliced or shredded
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup chopped romaine lettuce
- 1 medium tomato, diced
- ½ cup ranch dressing
- Optional: black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. You’ll need about 10-15 minutes to cook and prepare the chicken and bacon, then 5-10 minutes to assemble the wraps and get them ready to enjoy.
Step-by-Step Instructions:
1. Cook the Chicken and Bacon:
Start by cooking your chicken the way you like—grill, bake, or pan-sear until fully cooked through. Let it cool a bit, then slice or shred the chicken into bite-sized pieces. Cook the bacon in a skillet until nice and crispy, then crumble it into small pieces.
2. Prepare the Tortillas:
Lay each flour tortilla flat on your clean work surface. This will make it easy to add your fillings and roll them up later.
3. Add the Fillings:
Spoon about 2 tablespoons of ranch dressing in the center of each tortilla and spread it out, leaving a little space around the edges. Then layer the sliced chicken evenly over the ranch, followed by a sprinkle of cheddar cheese. Add the chopped romaine lettuce and diced tomatoes on top, then finish with the crumbled bacon. If you like, sprinkle a little black pepper for extra flavor.
4. Roll the Wraps:
Fold in the sides of each tortilla over the filling. Then roll the tortilla up tightly from the bottom to the top to create a neat wrap. Slice the wraps in half diagonally if you like.
5. Serve and Enjoy:
Your Chicken Ranch Wraps are ready to serve immediately. They’re perfect for lunch, a light dinner, or even packing for a picnic. If you want to enjoy them later, wrap them tightly in foil or parchment paper to keep them fresh.
Can I Use Frozen Chicken for These Wraps?
Yes! Just be sure to thaw the chicken completely before cooking by placing it in the fridge overnight or using the defrost setting on your microwave. This helps ensure even cooking and keeps the texture tender.
Can I Make These Wraps Ahead of Time?
Absolutely! Prepare the chicken, bacon, and veggies in advance and keep them refrigerated. Assemble the wraps just before eating to keep the tortillas from getting soggy, or wrap them tightly and eat within a day for best freshness.
How Should I Store Leftovers?
Store any leftover wraps wrapped in foil or airtight containers in the fridge for up to 2 days. To keep the tortilla from becoming soggy, consider wrapping them in parchment paper before sealing.
What Can I Substitute for Ranch Dressing?
You can use Caesar dressing, blue cheese dressing, or a simple mix of Greek yogurt with lemon juice and herbs as a creamy alternative to ranch. Just adjust seasonings to your taste!
