Chicken Bacon Ranch Wrap is the perfect easy lunch or dinner! Chicken, bacon, cheese, veggies, and ranch dressing all wrapped in a flour tortilla.
Love all things bacon ranch? Try Chicken Bacon Ranch Tater Tot Casserole!
Wraps are one of my go to lunches. I love that I can throw a bunch of things in a tortilla and have lunch ready to go in about 5 minutes.
These Chicken Bacon Ranch Wraps are one of my absolute favorites. How can you go wrong with bacon and ranch?!
They also make a great dinner during those busy times when you’re going from work to soccer practice and need to squeeze in homework and dinner.
Ingredients
- Boneless, skinless chicken breasts – you can buy the thinly sliced chicken breasts or slice them lengthwise yourself
- Paprika
- Onion powder
- Salt and pepper
- Bacon – regular bacon or turkey bacon, whatever you like!
- Ranch dressing
- Burrito-size flour tortillas
- Lettuce
- Tomato
- Cheddar cheese
Instructions
- Prep chicken breasts. Season chicken breast on both sides with paprika, onion powder, salt, and pepper.
- Cook bacon. Cook bacon until desired crispiness and set aside on a plate lined with paper towels to remove the excess grease.
- Cook chicken. Over medium-high heat cook chicken breasts in the bacon fat until nicely golden brown on both sides (about 4 minutes on each side).
- Assemble. Add about 2 tablespoons of ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.
- Add bacon and chicken. Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice.
- Roll. Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up holding the folded sides tightly with your fingers at the same time.
Tips and Tricks
- Make ahead. If you want to take these for lunches, cook your chicken and bacon all at once and store in the fridge. When packing your lunch, I recommend packing everything separately and assembling (and warming the chicken and bacon) when you’re ready to eat, if possible.
You can, of course, assemble it in the morning if you’re fine with cold chicken and bacon.
- Storing. You can keep the cooked chicken and bacon in the fridge for up to 4 days. Make sure to store it in an airtight container.
- Change it up. If you get sick of ranch by day 3, try using a caesar or honey mustard dressing instead!
- Use leftovers. If you have leftover chicken (or buy a rotisserie chicken and make life really easy!), use it instead of cooking the chicken breasts.
More Easy Chicken Recipes
- Cheesy Chicken Broccoli Tortellini
- Black Pepper Chicken
- Cool Ranch Chicken
- One Pot Chicken Alfredo
- Chicken Pot Pie Cups
- Chicken and Noodles
- Air Fryer Bacon Wrapped BBQ Chicken Kabobs
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Recipe
Yield: 4 wraps
Chicken Bacon Ranch Wraps
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 4 small chicken breasts (or 2 large ones cut in half)
- 2 teaspoons paprika
- 2 teaspoons onion powder
- salt and pepper
- 8 bacon slices
- ½ cup ranch dressing
- 4 burrito-size flour tortillas
- 2 cups lettuce
- 1 large tomato, sliced
- 1 cup shredded cheddar cheese
Instructions
- Season chicken breast on both sides with paprika, onion powder, salt, and pepper. If needed, pound the chicken breast (cover with plastic wrap prior) lightly to ensure even cooking. Set aside.
- In a large non-stick pan without oil cook bacon until desired crispiness and set aside on a plate lined with paper towels to remove the excess grease.
- Pour off all but 1 tablespoon of bacon fat. Over medium-high heat cook chicken breast in the bacon fat until nicely golden brown on both sides (about 4 minutes on each side). Add more bacon fat if needed in between batches. Set aside and cover with foil while you prepare the wrap ingredients.
- Assemble the wraps. Add about 2 tablespoons of ranch dressing on each tortilla leaving about 1 inch on the edges. Follow with lettuce across the whole surface, tomato slices in the middle, and cheddar cheese on top.
- Next add 1 bacon slice, top with cooked chicken breast (sliced or whole), and one more bacon slice.
- Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up holding the folded sides tightly with your fingers at the same time. Use a sharp knife to cut each wrap in half and serve immediately.
- Optional: place the uncut wrap on a dry pan over medium heat and cook quickly until golden brown on both sides.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1042Total Fat: 53gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 189mgSodium: 2156mgCarbohydrates: 70gFiber: 11gSugar: 8gProtein: 71g
Every single ingredient and flavor in this wrap works so perfectly together. I can’t wait to make this.
Oh my gosh I love everything about this recipe. Thank you so much for sharing!
YUM!!! I love this delicious version!!!
This was such an easy weeknight meal! Thank you!!!
My favorite quick lunch. Love love the ranch dressing, we’re addicted.
We have it for dinner and boy, this is seriously amazing!! Thanks!
This sounds perfect for our weekly movie night! The addition of bacon makes it irresistible!
Sounds very delicious, but I only eat 1200 calories per day. I might have to try tweaking it and see if I can get it down to around 350 to 400 calories
Low calorie tortillas, turkey bacon, and light ranch would all work here! 🙂