These chicken bacon ranch wraps are one of my all-time favorite quick lunches! They’re packed with juicy shredded chicken, crispy bacon, fresh lettuce, melty cheese, and creamy ranch dressing, all rolled up in a soft tortilla. I love how easy these chicken ranch wraps are to make ahead for busy weekdays or quick dinners. They’re hearty, flavorful, and every bite gives that perfect mix of smoky bacon, tangy ranch, and cheesy goodness.
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Chicken Ranch Wraps with Bacon
When lunchtime rolls around, I know these homemade chicken bacon ranch wraps are going to be a hit! They’re an easy grab-and-go option that’s inspired by one of my favorite dinners, chicken bacon ranch. These wraps are packed with protein, super flavorful, and refreshing. The best part, I know my kids will be happy to eat them!
Each chicken bacon wrap starts with tender chicken breasts seasoned with garlic powder, onion powder, and paprika. Once cooked and shredded, I toss the chicken with ranch dressing, crisp bacon pieces, and shredded mozzarella cheese. The combination is creamy, savory, and just the right amount of salty.
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My Secret to Non-Soggy Wraps
After testing these ranch chicken wraps for meal prep, I’ve learned that moisture control is the secret to keeping them fresh and crisp. I mix the ranch, chicken, bacon, and cheese first, then fold in the lettuce right before wrapping. This keeps the greens from wilting and the tortillas from turning soggy, even if I make them ahead for lunch the next day.
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
- Pound the chicken breasts to an even thickness before cooking so they cook evenly and stay tender.
- The chicken is cooked through when a food thermometer inserted into the thickest part of the chicken reads at least 165°F.
- Let the cooked chicken rest for 5-10 minutes before shredding to keep the meat juicier and easier to pull apart.
- For extra spice, add a little hot sauce with the bacon, cheese, and ranch.
- Pat the lettuce dry (or use a salad spinner) before mixing it in. Extra moisture can make wraps soggy.
- Warm tortillas are much easier to roll and don’t rip as easily, so don’t skip warming the tortillas! I find that 30 seconds in the microwave is enough to soften them and make them pliable.
- Use 2 toothpicks to keep the wraps rolled up until serving.
- For a crispy finish, sear the wrapped tortillas in a dry skillet for 1-2 minutes per side. This adds crunch and helps seal them closed.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bacon Ranch Wraps Step by Step
Prep: Gather everything you need to begin. Shred the cheese; cook and chop the bacon; and wash, dry, and chop the lettuce. 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. If your chicken breasts are uneven thickness, pound them with a meat mallet until they are a uniform thickness.
Cook the Chicken: Rub the spice mixture onto both sides of 2 boneless, skinless chicken breasts. 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 each side, 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 for 5-10 minutes. This will lock in the juices. Once cool enough to touch, shred the chicken with two forks 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.
Fill the Tortilla: Place 4 large tortillas on a plate, and microwave for 30 seconds, flipping them halfway through. This will make them warm and pliable so they are easy to roll. 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 four tortillas have been filled and rolled into wraps.
Finish and Cut: Push a toothpick through the opposite ends of the chicken bacon ranch wrap to secure it closed. Slice in half, and serve. Make sure to remove the toothpicks as you go!
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.
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