These delicious Bacon Chicken Ranch Wraps can be made in just 30 minutes! An easy recipe that combines crispy bacon, tender chicken, fresh veggies, and creamy ranch dressing for a quick and satisfying meal the whole family will love.
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My 2 Best Tips For Making Bacon Chicken Ranch Wraps
- Slice Chicken Against the Grain: Cutting your chicken breast against the grain (perpendicular to the visible muscle fibers) ensures tender, easy-to-bite pieces in your wrap.
- Warm the Tortillas: Warming the tortillas makes them more pliable and less likely to tear when wrapping. You can warm them in the microwave, on a dry skillet, or directly over a gas flame for a few seconds.
These wraps come together in just 30 minutes, making them perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
I like to grab several things from the fridge to use as toppings so family members can personalize their wraps with their preferred amount of each ingredient, making this a versatile meal that pleases even picky eaters.
You can prepare these wraps ahead of time and store them in the refrigerator for quick grab-and-go lunches throughout the week. When I make this for dinner, I always make extra so we have a couple days' worth of leftovers for lunches!
🩷 Melissa
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Bacon Chicken Ranch Wraps
Ingredients
- 6 strips thick-cut bacon
- 2 medium chicken breast ((about ½ to ⅔ pound total))
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon oil
- 6 large "burrito size" flour tortillas
- 1.5 cups finely shredded iceberg lettuce
- 1 medium tomato (diced)
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing ((store bought or homemade))
Instructions
- Lay your bacon out on a rimmed baking sheet and place it in a 400 degree F oven (you can pop the bacon in while the oven if preheating, no issues there). Bake for about 15 minutes or until crisp. I have a whole article on baking bacon in the oven if you need more tips.
- While the bacon is cooking, heat a skillet over medium heat. Remove your chicken from the packaging and season both sides of both pieces with the salt, pepper, and garlic powder.
- Place 1 teaspoon of oil in the warm pan and then add your chicken. Cook the chicken for 5-6 minutes, flip, and cook for an additional 5-6 minutes. Cook until the chicken reaches 165 degrees on an instant read thermometer at the thickest part.
- Remove the chicken from the pan and set aside.
- Prepare your tortillas by heating them in the microwave for 30 seconds all together.
- When the bacon is done remove it from the pan and place it on some paper towels to absorb the grease, and then crumble it into smaller pieces (not tiny, just bite-sized).
- Slice the chicken into very thin slices against the grain.
- To assemble your chicken wraps, lay out the tortillas. Distribute the lettuce among the tortillas evenly.
- Add the cooked chicken, bacon, tomatoes, cheese, and a drizzle of ranch dressing to each tortilla.
- Wrap the chicken wraps by folding over one side, tucking both ends into the middle, and then folding in the second side.
- Slice in half and serve with additional ranch for dipping if you'd like.
Notes
- To ensure your wrap stays together, don't overfill it. Place ingredients in the lower third of the tortilla, fold the sides in, then roll from the bottom up, keeping it tight as you go.
- Warming the tortillas makes them more pliable and less likely to tear when wrapping. You can warm them in the microwave, on a dry skillet, or directly over a gas flame for a few seconds.
- If your tomatoes are particularly juicy, consider draining them on a paper towel before adding to the wrap to prevent soggy tortillas.
- Cold ranch dressing straight from the refrigerator can be thick and difficult to drizzle. Let it come to room temperature for about 10 minutes before assembling your wraps for easier application.
Nutrition
Recipe FAQs
To keep your wraps fresh for lunch, place the wet ingredients (tomatoes, ranch dressing) in the center of the wrap away from the tortilla. Another technique is to create a barrier by spreading a thin layer of butter or cream cheese on the tortilla before adding other ingredients. Pack any extra dressing separately and add just before eating.
This is a great recipe to use precooked bacon and chicken if you have it. I'll often grill up extra chicken to use in this recipe so that I don't have to cook the chicken the day I'm making it. It makes for a really quick meal when the chicken (and bacon!) are already cooked. You can also use rotisserie chicken from the deli!
To ensure your wrap stays together, don't overfill it. Place ingredients in the lower third of the tortilla, fold the sides in, then roll from the bottom up, keeping it tight as you go.
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