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Two halves of a bacon chicken ranch wraps filled with lettuce, tomato, cheese, and grilled chicken are stacked on a wooden board, surrounded by shredded cheddar cheese, lettuce, and tomato pieces.

Bacon Chicken Ranch Wraps

Melissa Griffiths
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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 514 kcal

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.
    A tortilla on a wooden surface is topped with shredded lettuce, diced tomato, cheddar cheese, grilled chicken, bacon pieces, and ranch dressing—creating delicious Bacon Chicken Ranch Wraps. Nearby are extra chicken, cheese, lettuce, tomato, bacon, and ranch.
  • 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.
    A hand dips a Bacon Chicken Ranch Wrap filled with lettuce, tomato, and bacon into a small bowl of white sauce. Shredded lettuce, diced tomatoes, and bacon pieces are on a wooden board nearby.

Notes

Use Up Leftovers: 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.
Wrapping Tips:
  • 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.
 
Make Ahead: You can prepare these wraps up to 3 days in advance. For best results, keep the ranch dressing separate and add it just before serving, or serve it on the side for dipping. Wrap each prepared wrap tightly in plastic wrap to keep them fresh in the refrigerator.
DIY Dressing: Here is a recipe for Homemade Ranch Dressing if you'd prefer to make it yourself!

Nutrition

Serving: 1 of 6 wrapsCalories: 514kcalCarbohydrates: 19gProtein: 34gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 111mgSodium: 936mgPotassium: 683mgFiber: 2gSugar: 4gVitamin A: 617IUVitamin C: 6mgCalcium: 137mgIron: 2mg
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