These chicken bacon ranch wraps are my favorite quick and easy lunch! Filled with deliciously-seasoned shredded chicken, bacon, mozzarella cheese, creamy ranch dressing, and crisp lettuce, these wraps are seriously satisfying and totally hit the spot.
When lunchtime rolls around, I know these homemade chicken and ranch wraps are going to be a hit! They’re an easy grab-and-go option, packed with protein, super flavorful, and refreshing. The best part, I know my kids will be happy to eat them!
What’s in Chicken Bacon Ranch Wraps?
- Shredded Chicken: Boneless, skinless chicken breasts work best for this recipe. Or feel free to use up any leftover chicken, shredded chicken, or rotisserie chicken you have on hand instead!
- Spices: Garlic powder, onion powder, kosher salt, ground black pepper, and paprika season the chicken.
- Mozzarella Cheese: Adds a delicious cheesy flavor.
- Bacon: Adds a salty flavor and crisp texture that tastes amazing with ranch. Be sure to use pre-cooked pieces.
- Ranch Dressing: This creamy, herby dressing creates the best flavor!
- Iceberg Lettuce: Adds some crunch and freshness to balance the other ingredients.
- Tortillas: I like to use flour tortillas, but any type of wrap works.
Variations to Try
I love how simple these wraps are, it’s easy to swap out the ingredients as I please. Modify this ranch chicken wrap recipe by leaving out the bacon, swapping the mozzarella cheese for cheddar, or using a different creamy dressing, like Caesar or creamy Italian.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Once assembled, these chicken bacon ranch wraps last for about 1 day in the refrigerator before they get soggy. For best results, store the shredded ranch chicken mixture in an airtight container in the refrigerator for up to 3 days, and assemble with fresh tortillas.
Notes and Tips
- Warming the tortillas helps prevent them from breaking as you fold and roll them. I find that 30 seconds in the microwave is enough to soften them and make them pliable.
- If I already have some shredded chicken in my fridge, I just toss it into a bowl with the bacon and ranch, roll it up in a tortilla, and get straight to eating!
Chicken Bacon Ranch Wrap Recipe
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 8 ounces mozzarella cheese shredded
- 1 cup cooked and chopped bacon
- ½ cup ranch dressing
- 1 cup chopped iceberg lettuce
- 4 large flour tortillas
Instructions
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground paprika, 2 boneless, skinless chicken breasts
- Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.1 tablespoon olive oil
- Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken and add it to a large bowl.
- Add the mozzarella, bacon, and ranch. Stir to combine.8 ounces mozzarella cheese, 1 cup cooked and chopped bacon, ½ cup ranch dressing
- Gently mix in the lettuce. Set aside.1 cup chopped iceberg lettuce
- Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.4 large flour tortillas
- Add one quarter of the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
- Push a toothpick through the opposite ends of the wrap, slice in half, and serve.
Notes
-
- The chicken is cooked through when a food thermometer inserted into the thickest part of the chicken reads at least 165°F.
-
- Warm tortillas are much easier to roll and don’t rip as easily, so don’t skip warming the tortillas!
-
- Use 2 toothpicks to keep the wraps rolled up until serving.
-
- For extra spice, add a little hot sauce in step 4.
How to Make a Chicken Bacon Ranch Wrap Step by Step
Make the Spice Rub: In a small bowl, combine ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground paprika. Then rub the mixture onto both sides of 2 boneless, skinless chicken breasts.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Add the seasoned chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.
Shred the Chicken: Transfer the chicken breasts to a plate to cool. Then shred the chicken and add it to a large bowl.
Make the Filling: Add 8 ounces of shredded mozzarella cheese, 1 cup of cooked and chopped bacon, and ½ cup of ranch dressing to the bowl with the chicken. Mix to fully combine all ingredients.
Add the Lettuce: Gently mix in 1 cup of chopped iceberg lettuce, then set the filling aside.
Warm the Tortillas: Place 4 large tortillas on a plate, and microwave 30 seconds, flipping them halfway through.
Fill the Tortilla: Add one quarter of the chicken bacon ranch mixture to the center of a tortilla wrap.
Fold the Tortilla: Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
Finish and Cut: Push a toothpick through the opposite ends of the chicken bacon ranch wrap, slice in half, and serve.
I want your Recipe please that look so Good.
Hi Annette, the recipe is just above in the recipe card! Enjoy!
This recipe gets 5 Stars. Thank you.