Chicken Bacon Ranch Wrap Recipe

4.80 from 25 votes

These chicken bacon ranch wraps are my go-to easy lunch! Filled with shredded chicken, crispy bacon, cheese, and creamy ranch dressing, they come together in minutes and taste fresh every time.

Prep Time15

Cook Time20

Cool Time10

Total Time45

Course: lunch, Main Course

Cuisine: American

Servings: wraps

Calories: 676kcal

Author: Becky Hardin

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

*Feel free to use up any leftover chicken, shredded chicken, or rotisserie chicken you have on hand instead!

**Swap mozzarella for cheddar, Monterey Jack, or pepper jack for a bolder flavor.

***I like to use flour tortillas, but any type of wrap works.

Tips:

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.

Storage: Store the chicken ranch mixture in an airtight container in the refrigerator for up to 3 days. Tightly wrap assembled wraps and refrigerate for up to 1 day - any longer and the tortillas become soggy.

Nutrition