Chicken Bacon Ranch Wrap
Cooked chicken, crispy bacon, cheddar cheese, and fresh veggies are tossed in ranch dressing and rolled into a soft tortilla.
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
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.