Chicken Bacon Ranch Wrap
I first made these wraps on a hectic weeknight and now they are a household favorite for quick dinners and packed lunches alike. The combination of crispy bacon and creamy ranch dressing is a total winner every time.
Ingredients
- Two large flour tortillas: choose good quality ones that are soft and pliable for easy rolling
- Green leaf lettuce or your preferred leafy green: this keeps the wrap from getting soggy and adds a fresh crunch
- One and a half cups shredded rotisserie chicken: original flavor preferred to keep the wrap balanced, fresh shredded grilled chicken works well too
- Quarter cup creamy ranch dressing: use homemade for best flavor or a trusted store bought brand if short on time
- One third cup shredded cheddar cheese: sharp cheddar adds boldness but any melty cheese you enjoy will do
- Two strips crispy bacon, chopped: oven-cooked for consistent crispiness and less mess, check the tips below
- Quarter cup diced tomatoes or pico de gallo: fresh tomatoes brighten the wrap, pico de gallo adds extra zest
- Quarter cup chopped green onions: fresh and slightly pungent, but you can swap with red onions or chives
Step-by-Step Instructions
- Sculpt the Base:
- Lay your tortillas flat and place a large lettuce leaf in the center of each. The lettuce forms a barrier so the tortilla won’t get soggy from the juicy ingredients.
- Layer the Chicken:
- Divide the shredded rotisserie chicken and shape it into a neat row down the middle of the lettuce. This helps contain the fillings when you roll the wrap.
- Cheese and Ranch Topper:
- Sprinkle shredded cheddar evenly over the chicken. Drizzle about two tablespoons of ranch dressing over the cheese, letting it sink into the warm shredded chicken for flavor and creaminess.
- Add Tomatoes and Bacon:
- Scatter diced tomatoes or pico de gallo across the ranch and cheese. Next, sprinkle the crispy bacon pieces on top for that savory crunch.
- Finish with Green Onions:
- Add the chopped green onions or your choice of onion for a little fresh bite and color contrast.
- The Wrap and Roll:
- First fold the sides of the tortilla inward toward the center. Then tuck your thumbs underneath the edge closest to you and gently roll the wrap up, locking all the ingredients in one neat package. Keep the seam side down for about a minute so it holds together better. Cut in half and serve with extra ranch if desired.
My favorite ingredient has to be crisp bacon because it adds the perfect salty crunch contrasting creamy ranch and tender chicken. I remember packing these wraps for weekend picnics where they never lasted for long because they were a total crowd-pleaser.
Storage Tips
If you want to prepare wraps ahead, skip adding tomatoes and ranch dressing until right before serving. Wrap tightly in foil or plastic wrap and refrigerate for up to three days. This keeps tortillas firm and prevents sogginess.
Ingredient Substitutions
Feel free to swap cheddar cheese for pepper jack if you want a little spice or mozzarella for a milder melt. Use any leafy greens you like such as spinach, romaine, or baby kale. For a dairy free version, omit cheese and use a ranch dressing alternative or avocado spread.
Serving Suggestions
Serve your wraps with a crisp side salad, baked sweet potato fries, or chips and salsa. A cold glass of iced tea or lemonade complements the fresh flavors well.
Ingredients
→ Wrap Base
→ Protein
→ Dairy
→ Produce
Steps
Lay two flour tortillas flat on a clean surface. Place one large green leaf lettuce leaf in the center of each tortilla.
Divide the shredded rotisserie chicken between the tortillas, layering it evenly over the lettuce in a line down the center.
Drizzle approximately 2 tablespoons of ranch dressing over the chicken on each tortilla.
Evenly distribute shredded cheddar cheese, chopped crispy bacon, diced tomatoes, and chopped green onions atop the ranch-covered chicken.
Fold the sides of each tortilla inward, then roll from the bottom up to enclose the fillings securely, creating a wrap.
Slice each wrap in half diagonally and serve immediately with extra ranch dressing if desired.
Tips
- For crisp bacon, bake strips in a foil-lined baking sheet at 375°F for 15 minutes, or cook in a skillet over medium heat until crisp, then drain on paper towels.
- Use original flavored rotisserie chicken to maintain balanced flavor. Homemade grilled chicken breasts seasoned with salt and pepper also work well.
- To avoid soggy tortillas when meal prepping, omit ranch and tomatoes until ready to serve.
Required Tools
- Baking sheet (for bacon)
- Skillet (optional for bacon)
- Cutting board and knife
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy and gluten. May contain bacon pork products.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 687
- Fats: ~
- Carbohydrates: ~
- Proteins: ~