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Crispy Chicken Bacon Ranch Wrap taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken Bacon Ranch Wraps

These quick and easy Chicken Bacon Ranch Wraps are sure to become a family favorite! With crispy bacon, juicy chicken, and creamy ranch dressing, this 30-minute recipe is perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6 wraps
Calories 364 kcal

Equipment

  • 1 Skillet
  • 1 Baking sheet rimmed

Ingredients
  

Main ingredients

  • 6 strips Bacon thick-cut
  • 2 Chicken breasts boneless, skinless, ½ to ⅔ pound each
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Garlic powder
  • 1 teaspoon Oil
  • 6 Flour tortillas large burrito-size
  • 1.5 cups Lettuce finely shredded
  • 1 medium Tomato diced
  • ½ cup Cheddar cheese shredded
  • ½ cup Ranch dressing

Instructions
 

Instructions

  • Lay the bacon out on a rimmed baking sheet and place it in a 400°F oven. Bake for about 15 minutes or until crisp.
  • While the bacon is cooking, heat a skillet over medium heat. Remove chicken from the packaging and season both sides of both pieces with the salt, pepper, and garlic powder.
  • Place 1 teaspoon of oil in the warm pan and then add the chicken. Cook the chicken for 5-6 minutes, flip, and cook for an additional 5-6 minutes. Cook until the chicken reaches 165° on an instant read thermometer at the thickest part.
  • Remove the chicken from the pan and set aside. Prepare the tortillas by heating them in the microwave for 30 seconds all together.
  • When the bacon is done remove it from the pan and place it on some paper towels to absorb the grease, and then crumble it into smaller, bite-sized pieces. Slice the chicken against the grain into very thin slices.
  • To assemble your chicken wraps, lay out the tortillas. Distribute the lettuce among the tortillas evenly. Add the cooked chicken, bacon, tomatoes, cheese, and a drizzle of ranch dressing to each tortilla. Wrap the chicken wraps by folding over one side, tucking both ends into the middle, and then folding in the second side. Slice in half and serve with additional ranch for dipping if you’d like.

Notes

Use Leftover Chicken: This is a great recipe to use precooked chicken. I’ll often grill up extra chicken to use in this recipe so that I don’t have to cook the chicken the day I’m making it. It makes for a really quick meal when the chicken (and bacon!) are already cooked.
Warm Your Tortillas: Don’t skip warming your tortillas before assembling. This makes them more pliable and less likely to tear when wrapping. You can microwave them for 30 seconds as the recipe suggests, or briefly heat each one in a dry skillet for about 10 seconds per side.
Slice Chicken Against the Grain: For the most tender chicken, always slice it against the grain into thin strips. This cuts through the muscle fibers, making each bite easier to chew. Thin slices also distribute the chicken more evenly throughout the wrap.
How to Wrap Tortillas: For a tight, secure wrap that won’t fall apart when eating, place the fillings in the lower third of the tortilla (closest to you). Fold the sides in toward the center, then tightly roll from the bottom up, tucking in the sides as you go. If needed, secure with toothpicks or wrap tightly in parchment paper or foil.