Home Dinner Chicken Chicken Bacon Ranch Wrap

Chicken Bacon Ranch Wrap

This chicken bacon ranch wrap is the perfect combination of savory, salty, and creamy.

Picture this: tender grilled chicken, crispy bacon, fresh lettuce and tomato, and a generous drizzle of tangy ranch dressing all wrapped up in a soft tortilla. It’s like a party for your tastebuds!

I love how easy these wraps are to make, too. They’re my go-to for a quick lunch or a tasty snack on the go.

Once you try them, they’ll be in your regular rotation, too!

Sliced in half chicken bacon ranch wrap arranged in a white plate.
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Why You’ll Love This Chicken Bacon Ranch Wrap

Great for Meal Prep: You can make these wraps ahead of time and store them in the fridge. They’re a convenient option for meal prepping.

Crowd-Pleasing Flavors: They’re full of bold ranch dressing, savory bacon, juicy chicken, and lots of cheese. This wrap hits all the flavor profiles to satisfy any craving.

Quick & Easy: You can knock out this recipe in just a few minutes. It’s perfect for busy weeknights or a quick lunch option.

Totally Customizable: Swap proteins, add veggies, and experiment with dressings.  There are endless possibilities to suit any palate.

Shredded chicken with crumbled bacon, shredded lettuce, diced tomatoes, and cheese on top of tortilla.
Whole chicken tortilla wrap in a plate.

Ingredients

Here’s all you need to make these incredible wraps:

  • Flour Tortillas: These soft, pliable wraps bring all the delicious fillings together. Choose large, 10-inch tortillas for easy rolling and to ensure you can hold everything. 
  • Cooked Chicken Breast: Tender, juicy shredded chicken is the protein-packed star of this show.
  • Bacon: Crispy, smoky bacon takes this wrap to the next level. Cook it until it’s ultra-crisp. Then, crumble it into bite-sized pieces. 
  • Lettuce: I prefer Romaine to iceberg because it has more flavor and nutrients. Plus, its crisp, crunchy texture is wonderfully refreshing. Slice it into thin ribbons for best results. 
  • Tomato: Remove the seeds and dice the tomato into small chunks. They add a bright, slightly acidic note. 
  • Cheddar Cheese: I like sharp cheddar, as it provides a tangy, creamy element to the wrap. Use a fresh block and shred it yourself. 
  • Ranch Dressing: Cool, zesty ranch is the perfect sauce to tie all the other flavors together. Drizzle more on top or serve it on the side for dipping, as you prefer. 
  • Salt & Pepper: Don’t forget to season! 
Shredded chicken with crumbled bacon, shredded lettuce, diced tomatoes, and cheese wrapped in tortilla.

How to Make a Chicken Bacon Ranch Wrap

You can prepare these wraps in as few as five steps: 

1. Prep the tortillas. Lay them flat and spread 2 tablespoons of ranch dressing in the center of each. Leave a 1-inch border around the edges. 

2. Add the chicken. Divide the chicken evenly between the tortillas. Place it in a line down the center of the tortilla on top of the ranch. Season with salt and pepper. 

3. Add the fillings. Add the bacon, lettuce, drained tomatoes, and cheese. 

4. Wrap, cut, and secure. Fold the sides of the tortillas over the filling and roll tightly from the bottom up. Tuck the sides as you go. Then, cut the wraps in half crosswise and secure with toothpicks if needed. 

5. Serve. Serve immediately (with extra ranch, if desired), and enjoy!

Tips for the Best Chicken Bacon Ranch Wrap

This recipe is super simple to follow, but these tips will make it even easier: 

  • Get the tortillas toasty. Nuke them in the microwave or warm them in a skillet over low heat. Warm tortillas are more pliable than cold ones. 
  • Don’t over-stuff! Even using large tortillas, there’s the potential for over-stuffing them. If you do, you won’t be able to wrap them properly, and the filling will spill out. Remember, it’s better to make extras than over-stuff a few. 
  • Take a shortcut. Use leftover chicken or rotisserie chicken to save yourself some time.
  • Bake the bacon. The crispier your bacon is, the better this wrap will be. For the crispiest texture, I recommend cooking it on a foil-lined baking sheet in the oven. 
  • Don’t let ’em get soggy. Pat the shredded lettuce dry with paper towels. Drain the tomatoes thoroughly before adding them. 
  • Try fun variations. You can use different types of cheese or add extra veggies. I like sliced cucumbers and chopped bell peppers. Green onions are nice, too. 
Sliced in half chicken bacon ranch wrap stacked in a white plate.

What to Serve with Chicken Bacon Ranch Wraps

You can pair wraps with a variety of sides. I recommend sticking to simple, light sides such as: 

How to Store

Remember, you can make these wraps up to 24 hours in advance. Just be sure to refrigerate them until you’re ready to serve. 

Also, don’t make them more than a day ahead of time to prevent sogginess. 

To Store: Refrigerate completed wraps covered in the fridge. Eat within 24 hours to prevent sogginess. It’s better to refrigerate the prepared ingredients (chicken, bacon, dressing, etc.) separately if possible. Then, assemble the wraps immediately before serving.

Chicken Bacon Ranch Wrap

Course: Main CourseCuisine: American
Servings

4

servings
Prep time

15

minutes
Calories

664

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kcal

This easy chicken bacon ranch wrap will be your new go-to lunch! Packed with bacon, chicken, lettuce, tomatoes, and ranch dressing, it can’t be topped.

Ingredients

  • 4 large flour tortillas

  • 1/2 cup ranch dressing + more for serving

  • 2 cups cooked, shredded chicken breast

  • salt and pepper to taste

  • 8 slices bacon, cooked and crumbled

  • 2 cups shredded romaine lettuce

  • 1 tomato, diced and drained

  • 1 cup cheddar cheese, shredded

Instructions

  • Lay the tortillas on a flat surface. Spread 2 tablespoons of ranch dressing in the center of each, leaving a 1-inch border around the edges.
  • Divide the chicken evenly between the tortillas, placing it in a line down the center on top of the ranch. Season the chicken with a little salt and pepper.
  • Top the chicken with crumbled bacon, shredded lettuce, diced tomatoes, and cheese. (Drain the tomatoes first to prevent the wraps from getting soggy.)
  • To wrap, fold the sides of the tortilla over the filling. Then roll tightly from the bottom up, tucking in the sides as you go to completely encase the filling.
  • Cut the wraps in half crosswise with a sharp knife. Secure with toothpicks if needed.
  • Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve. Pair with extra ranch dressing for dipping if desired. Enjoy!

Notes

  • Use rotisserie chicken or leftover grilled chicken for convenience.
  • For a low-carb version, use lettuce leaves instead of tortillas to make lettuce wraps.
  • Add sliced avocado for some healthy fats and even more flavor.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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