This chicken bacon ranch wrap is a classic for a reason. It brings together savory chicken, salty bacon, and creamy ranch dressing with fresh lettuce and tomato, all bundled in a soft tortilla.
It’s a fast and filling lunch that takes just 15 minutes to assemble, especially when you use pre-cooked chicken. It is a satisfying meal that requires no cooking.
Why is Chicken Bacon Ranch Wrap a Must-Try?
Uses leftover chicken: This recipe is a great way to transform rotisserie or any leftover cooked chicken into a new meal.
Quick to assemble: With all ingredients ready, these wraps come together in minutes for a speedy lunch.
Easily customizable: You can swap the cheese, add different vegetables, or use a flavored tortilla to make it your own.
Chicken Bacon Ranch Wrap Ingredients
• Chicken: Rotisserie chicken works very well here, but any cooked, unseasoned chicken breast or thigh meat is fine.
• Ranch Dressing: Use your favorite store-bought brand or a homemade version. A thick, creamy dressing works best to avoid a watery filling.
• Tortillas: Large 10-inch “burrito size” flour tortillas are ideal for holding all the fillings without tearing.
• Cheese: Sharp cheddar provides a nice contrast, but Colby Jack, Monterey Jack, or a cheddar blend would also be good.
• Bacon: For a shortcut, use pre-cooked bacon crumbles, which you can find near the salad dressings at the grocery store.
Exact quantities are in the recipe card below.
How to Make Chicken Bacon Ranch Wrap
Step 1: Prepare the Filling
Start by mixing your cooked, shredded chicken with the ranch dressing in a bowl. This step ensures every bite of chicken is coated and flavorful. This is also a good time to crumble your cooked bacon and chop the tomato and green onions.
Step 2: Layer the Ingredients
Lay your tortillas flat on a work surface. Place a large lettuce leaf on each one to act as a barrier, which helps keep the tortilla from getting soggy. Spoon the chicken mixture down the center of the lettuce.
Step 3: Add Toppings and Roll
Sprinkle the bacon, cheese, tomato, and green onions over the chicken. To roll, fold the short sides of the tortilla inward, then roll it up tightly from the bottom. Slice in half with a sharp knife and your wrap is ready.
Expert Tips for Chicken Bacon Ranch Wrap
If you are cooking chicken specifically for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
For easier rolling, warm the tortillas for 10-15 seconds in the microwave. This makes them more pliable and less likely to tear.
For the best texture, assemble the wraps just before serving. This prevents the tortillas from becoming soggy.
To get a clean cut, use a sharp serrated knife.
What to Serve with Chicken Bacon Ranch Wrap?
These wraps are a complete meal on their own, but they also pair well with a side of potato chips, a simple fruit salad, or a cup of soup.
How to Store and Freeze Chicken Bacon Ranch Wrap
These wraps are best eaten fresh. If you must store them, wrap them tightly in plastic wrap and refrigerate for up to 24 hours. The tortilla may become soft. This recipe is not suitable for freezing.
Chicken Bacon Ranch Wrap Recipe FAQs
Can I make these wraps ahead of time?
It’s best to assemble them just before eating to prevent the tortilla from getting soggy. You can prepare all the components—the chicken mixture, chopped veggies, and crumbled bacon—and store them in separate airtight containers in the fridge for up to 2 days.
What other vegetables can I add?
Feel free to add other crunchy vegetables like diced red onion, shredded carrots, or sliced avocado. Sliced bell peppers would also be a good addition.
Can I use something other than a flour tortilla?
Yes, you can use whole wheat tortillas, spinach wraps, or other flavored wraps. You could also serve the filling in large lettuce cups for a lower-carb option.
Chicken Bacon Ranch Wrap
Ingredients
- 4 large flour tortillas 10-inch / 25 cm
- 3 cups cooked chicken shredded, about 1 lb / 450g
- 1/2 cup ranch dressing plus more for serving, 120 ml
- 8 slices bacon cooked until crisp and crumbled
- 3/4 cup shredded sharp cheddar cheese about 3 oz / 85g
- 4 large romaine or iceberg lettuce leaves
- 1 medium tomato diced, about 1/2 cup
- 2 green onions thinly sliced
Instructions
- In a medium bowl, combine the shredded chicken and ranch dressing. Stir until the chicken is evenly coated.
- Lay the four tortillas on a clean, flat surface.
- Place one lettuce leaf in the center of each tortilla.
- Divide the ranch chicken mixture evenly among the tortillas, arranging it in a line down the center of the lettuce.
- Sprinkle the crumbled bacon, shredded cheddar cheese, diced tomato, and sliced green onions over the chicken.
- Fold in the short sides of each tortilla by about one inch.
- Tightly roll the tortilla from one of the open ends, enclosing all the fillings.
- Slice the wraps in half on a diagonal. Serve immediately with extra ranch for dipping, if desired.
Notes
