If you’re craving a quick, flavorful meal that’s perfect for busy weeknights or weekend lunches, these Chicken Bacon Ranch Wraps are a must-try! Packed with tender chicken, crispy bacon, and creamy ranch dressing, they’re easy to customize and even easier to love. I promise this recipe will become your new go-to for a filling, family-friendly meal that comes together in under 30 minutes.
Why You Will Love This Recipe
These wraps are the ultimate comfort food with a satisfying mix of flavors and textures—juicy chicken, smoky bacon, and cool ranch all wrapped in a soft tortilla. They’re versatile (swap ingredients to suit your taste!), meal-prep-friendly, and great for on-the-go lunches. Plus, they only require a handful of ingredients and one skillet!
Ingredients:
- 2 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
- 6 slices bacon
- 1/2 cup ranch dressing (plus extra for drizzling)
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 4 large flour tortillas (10-inch)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Ingredient Prep Guide
Chicken: If using raw chicken, season it well with salt, pepper, garlic powder, and paprika before cooking. For the best texture, slice it thinly or shred it after cooking. Rotisserie chicken works great too—just skip the seasoning step!
Bacon: Cook until crispy, then drain on paper towels to remove excess grease. Crumble into bite-sized pieces once cooled. For faster prep, use pre-cooked bacon and reheat it briefly.
Veggies: Rinse tomatoes and green onions thoroughly. Dice tomatoes small to avoid making the wraps soggy, and chop green onions finely for even flavor distribution.
Ranch: Homemade or store-bought both work! Stir in a pinch of dried dill or garlic powder to boost flavor if you like.
Equipment & Tools
- Large skillet or frying pan
- Cutting board and sharp knife
- Mixing bowls
- Tongs or spatula
- Paper towels (for draining bacon)
Step-by-Step Instructions
1. Cook the Bacon: Heat your skillet over medium heat. Add the bacon slices and cook until crispy (about 4–5 minutes per side). Transfer to paper towels to cool, then crumble. Keep 1 tbsp of bacon grease in the skillet for cooking the chicken.
2. Season and Cook the Chicken: Sprinkle both sides of the chicken with garlic powder, paprika, salt, and pepper. Cook in the bacon grease over medium heat for 6–8 minutes per side, or until fully cooked (165°F internal temperature). Let it rest for 2 minutes, then slice into strips or shred.
3. Assemble the Wraps: Lay each tortilla flat. Spread a spoonful of ranch dressing down the center. Layer chicken, bacon, tomatoes, green onions, and cheese evenly over the dressing. Drizzle lightly with extra ranch.
4. Fold and Toast: Fold the sides of the tortilla inward, then roll tightly from the bottom to seal. Optional: Return the wraps to the skillet over low heat and toast for 1–2 minutes per side to melt the cheese and crisp the tortilla.
5. Slice and Serve: Cut each wrap diagonally in half for easier handling. Serve immediately while warm.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 wraps
⚙️ Equipment: Skillet, cutting board, knife, mixing bowls
Serving Suggestions
Pair these wraps with crispy sweet potato fries, a light garden salad, or tangy pickles for a balanced meal. For parties, slice them into smaller pinwheels and secure with toothpicks for easy appetizers. They’re also ideal for picnics—wrap them in parchment paper to keep them fresh on the go!
Pro Tips
Warm Your Tortillas: Cold tortillas tear easily. Microwave them for 10 seconds wrapped in a damp paper towel, or warm them in a dry skillet for 5 seconds per side. This makes rolling much easier!
Drain Excess Moisture: Pat diced tomatoes and cooked chicken dry with a paper towel before assembling to prevent soggy wraps. If using store-bought rotisserie chicken, blot it lightly too.
Customize the Ranch: Add hot sauce to the ranch for a spicy kick, or mix in a teaspoon of lime juice for brightness. For a lighter version, use Greek yogurt-based ranch.
Storage and Reheating Instructions
Store leftover wraps tightly wrapped in foil or in an airtight container for up to 3 days. To reheat, unwrap and place in a preheated oven at 350°F for 10 minutes, or air-fry at 375°F for 4–5 minutes to revive the crunch. Avoid microwaving, as it can make the tortilla chewy.
Troubleshooting
Soggy Wraps: Too much ranch or wet ingredients can cause sogginess. Apply dressing sparingly, and blot veggies and meat dry. If prepping ahead, store fillings and tortillas separately until ready to assemble.
Dry Chicken: Overcooked chicken becomes tough. Use a meat thermometer to check for doneness, or opt for rotisserie chicken. A splash of chicken broth while reheating can add moisture.
Bacon Isn’t Crispy: Cook bacon on medium heat—too high burns the outside before the center crisps. Bake it in the oven at 400°F for 15–18 minutes if you prefer hands-off cooking.
Frequently Asked Questions
Can I use turkey bacon instead?
Absolutely! Turkey bacon works well but may be less crispy. Cook it a minute or two longer, and pat off excess grease thoroughly with paper towels.
Can I make these wraps ahead of time?
Yes! Assemble the wraps without the ranch dressing, wrap them tightly in foil, and refrigerate for up to 24 hours. Add the ranch just before serving to keep the tortillas from getting soggy.
What’s a vegetarian substitute for the chicken?
Swap chicken with seasoned tofu, canned chickpeas, or plant-based chicken strips. Use vegan bacon and cheese if needed.
Chicken Bacon Ranch Wraps
Ingredients
- 2 boneless skinless chicken breasts (or 2 cups cooked shredded chicken)
- 6 slices bacon
- 1/2 cup ranch dressing plus extra for drizzling
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 4 large flour tortillas 10-inch
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat your skillet over medium heat. Add the bacon slices and cook until crispy (about 4–5 minutes per side). Transfer to paper towels to cool, then crumble. Keep 1 tbsp of bacon grease in the skillet for cooking the chicken.
- Sprinkle both sides of the chicken with garlic powder, paprika, salt, and pepper. Cook in the bacon grease over medium heat for 6–8 minutes per side, or until fully cooked (165°F internal temperature). Let it rest for 2 minutes, then slice into strips or shred.
- Lay each tortilla flat. Spread a spoonful of ranch dressing down the center. Layer chicken, bacon, tomatoes, green onions, and cheese evenly over the dressing. Drizzle lightly with extra ranch.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to seal. Optional: Return the wraps to the skillet over low heat and toast for 1–2 minutes per side to melt the cheese and crisp the tortilla.
- Cut each wrap diagonally in half for easier handling. Serve immediately while warm.
