Chicken Bacon Ranch Wraps are a tasty and simple meal that brings together juicy chicken, crispy bacon, fresh lettuce, and creamy ranch dressing all rolled up in a soft tortilla. The mix of flavors and textures makes every bite enjoyable and satisfying.
I love making these wraps when I want something quick that feels a little special. The ranch dressing adds a nice tang that balances perfectly with the salty bacon and tender chicken. It’s also a great way to use up leftover chicken or to make a lunch that’s easy to pack and eat on the go.
My favorite way to enjoy these wraps is with a side of crunchy veggie sticks or some sweet potato fries. They’re great for a casual lunch with friends or a family dinner when you want something tasty without a lot of fuss. Plus, they’re easy to customize by adding your favorite veggies or a sprinkle of cheese.
Key Ingredients & Substitutions
Chicken Breast: Cooked chicken gives these wraps their protein and tender texture. If you want a shortcut, rotisserie chicken works great. For a lighter option, try turkey breast or grilled tofu for a vegetarian switch.
Bacon: Crispy bacon adds a salty crunch. Turkey bacon is a good lower-fat alternative, or use smoked tempeh for a vegetarian twist. Make sure it’s cooked until nicely crisp to keep that satisfying texture.
Ranch Dressing: This creamy sauce ties all the flavors together with a tangy, herb-filled taste. You can swap in a Greek yogurt-based ranch for a healthier choice or even a chipotle mayo if you want a little kick.
Flour Tortillas: Soft, flexible wraps are key for easy rolling and a tasty wrap. You can use whole wheat or spinach tortillas to add flavor and nutrients, or lettuce leaves for a low-carb alternative.
How Can I Roll the Wrap Without It Falling Apart?
Rolling a wrap neatly can be tricky! Here’s how to keep all your tasty fillings inside:
- Lay the tortilla flat and spread the ranch dressing evenly but avoid too much liquid, which can make the wrap soggy.
- Place your fillings slightly off-center toward you, leaving space on the edges.
- Fold the sides of the tortilla inward about 1 inch to hold the filling in.
- Starting at the edge nearest you, roll tightly but gently so the wrap stays firm without squeezing out the fillings.
- If you want extra security, toast the wrapped tortilla in a pan or panini press for 2-3 minutes. This also helps seal the edges slightly.
Following these steps will help you enjoy neat, sturdy wraps that are easy to eat and full of flavor!
Equipment You’ll Need
- Skillet or grill pan – perfect for cooking bacon and chicken to get crispy and tender.
- Chef’s knife – handy for slicing cooked chicken, tomatoes, and chopping bacon.
- Cutting board – provides a safe space for prep work.
- Measuring spoons and cups – for spreading ranch and measuring ingredients.
- Large spoon or spreader – helps evenly spread ranch dressing over the tortillas.
- Tortilla warmer or clean towel – keeps tortillas warm and flexible for rolling.
Flavor Variations & Add-Ins
- Swap chicken for turkey or tofu to suit your dietary preferences or for a different flavor.
- Add sliced avocado or jalapeños for extra creaminess or heat.
- Sprinkle shredded cheese like cheddar or pepper jack inside for a melty, gooey twist.
- Use buffalo sauce instead of ranch for a spicy, tangy flavor kick.
Chicken Bacon Ranch Wraps
Ingredients You’ll Need:
- 2 large flour tortillas (10-inch size)
- 1 cup cooked chicken breast, sliced or shredded
- 4 slices cooked bacon, chopped
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, sliced
- ¼ cup ranch dressing
- Optional: ¼ cup shredded cheddar or Monterey Jack cheese
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare if your chicken and bacon are already cooked. If you need to cook them, then add an extra 15-20 minutes for cooking time. Wrapping and assembling the ingredients is quick and easy!
Step-by-Step Instructions:
1. Cook the Chicken and Bacon:
If your chicken isn’t cooked yet, season it with salt and pepper, then grill or pan-cook until fully done. Let it cool a bit and slice or shred into bite-sized pieces. Cook the bacon until crispy, drain on paper towels, and chop it into small pieces.
2. Prepare the Tortillas:
Lay your tortillas flat on a clean surface. Spread about 2 tablespoons of ranch dressing evenly on each tortilla so every bite is flavorful.
3. Add the Fillings:
On each tortilla, layer shredded lettuce, sliced tomato, cooked chicken, and crispy bacon evenly. If you like, sprinkle some shredded cheese on top for extra richness.
4. Wrap It Up:
Fold the sides of the tortilla slightly inward, then roll tightly from one end to the other to hold the fillings snugly inside. For a warm, toasty wrap, grill each one in a pan or panini press for 2–3 minutes.
5. Serve and Enjoy:
Slice each wrap in half diagonally for easy eating. Serve immediately with extra ranch dressing on the side for dipping if you like.
Enjoy your delicious, fresh Chicken Bacon Ranch Wraps filled with creamy ranch, tender chicken, crispy bacon, and fresh veggies!
Can I Use Leftover Chicken for These Wraps?
Absolutely! Leftover cooked chicken works perfectly and saves time. Just make sure it’s fully thawed if frozen, and slice or shred it before assembling the wraps.
What’s the Best Way to Store Leftovers?
Store any leftover wraps in an airtight container in the fridge for up to 2 days. To keep the tortilla from getting soggy, wrap them tightly in plastic wrap. Reheat briefly in a pan or eat cold for a quick meal.
Can I Substitute the Ranch Dressing?
Yes! You can swap ranch for Caesar, blue cheese, or even a simple mayo-mustard blend. For a healthier option, try a Greek yogurt-based ranch or a light vinaigrette.
How Can I Make This Recipe Lower Carb?
Use large lettuce leaves like romaine or butter lettuce instead of tortillas to make wraps that are low-carb and fresh. This keeps all the delicious fillings without the carbs from the flour tortilla.
