This Bacon and Ranch Chicken Wrap is a quick handheld meal combining tender chicken, crispy bacon, fresh veggies, and creamy ranch in a soft tortilla. It’s perfect for busy days or picnics. You’ll love this flavor-packed wrap whenever a craving hits.
Love Bacon and Ranch Chicken Wrap? So do we! If you're into Savory Combo Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Ranch Chicken Wrap
- Complete handheld meal: Protein, veggies, and dressing all in one neat package.
- Legendary flavor combo: Smoky bacon, seasoned chicken, and cool ranch are a perfect match.
- Versatile and forgiving: Easily adapt with ingredients you have on hand.
- Quick assembly: Ready in under 20 minutes using pre-cooked ingredients.
Ingredients & Tools
- 2 large flour tortillas (burrito-size, about 10-inch)
- 1 cup cooked chicken breast, shredded or diced
- 4 strips bacon, cooked until crispy and crumbled
- 1/3 cup ranch dressing, plus more for drizzling
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 cup romaine lettuce, finely shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup tomato, diced and seeds lightly patted dry
Tools: A large mixing bowl, a sharp knife, a cutting board, and a dry skillet or griddle for warming the tortillas.
Notes: The quality of your ranch dressing really makes a difference here—a good, creamy, herby one will elevate the entire wrap. And don’t skip the step of patting the tomato seeds dry; it prevents a soggy tortilla.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 35 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes (using pre-cooked ingredients) | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Warm your tortillas! A cold tortilla is much more likely to crack and tear when you roll it. A quick 20-30 seconds in a dry, hot skillet makes them pliable and more flavorful.
- How to get the best cooked chicken for this. If you’re cooking chicken specifically for this, season it well with salt, pepper, and a little garlic powder before baking or pan-searing. Let it rest before shredding or dicing to keep it juicy.
- Don’t overdress the filling. You might be tempted to add more ranch, but a little goes a long way. Too much dressing will make the wrap soggy and difficult to eat. You can always serve extra on the side for dipping.
- Keep your veggie prep consistent. Thinly slicing the onion and shredding the lettuce finely ensures every bite has a bit of everything and makes the wrap much easier to roll up neatly.
How to Make Bacon and Ranch Chicken Wrap
Step 1: Start by getting all your ingredients prepped and within arm’s reach—this is a fast assembly job. Make sure your cooked chicken is shredded or diced into bite-sized pieces, the bacon is crumbled, and your veggies are chopped. Place the chicken, bacon, and cheese in a medium mixing bowl. This is your primary filling mixture.
Step 2: Now, add the ranch dressing to the chicken and bacon mixture. Use a spatula or a large spoon to gently fold everything together until it’s evenly coated. You’ll notice the ranch acts as a glue, helping the fillings stick together, which also makes rolling much easier. Be careful not to overmix and break down the chicken too much.
Step 3: It’s tortilla time! Warm your large flour tortillas one at a time in a dry skillet over medium heat for about 20-30 seconds per side. You’re not looking to crisp them up, just warm them through until they are soft and pliable. They should be warm to the touch and slightly puffed in places.
Step 4: Lay one warmed tortilla flat on your cutting board. Imagine a line running across the center. Spread half of the chicken and bacon mixture in a log shape just below that center line, leaving about a 2-inch border on the left and right sides. You want to keep the bulk of the filling in the lower third of the tortilla.
Step 5: Now, layer on your fresh veggies. Top the chicken mixture with a generous handful of the shredded romaine lettuce, followed by the sliced red onions and the diced tomatoes. The order here is key—the crisp lettuce creates a barrier that helps protect the tortilla from moisture from the other veggies.
Step 6: Here comes the rolling technique. Fold the left and right sides of the tortilla inward over the ends of the filling. Then, lift the bottom edge of the tortilla (the part closest to you) up and over the filling, tucking it in snugly. Now, roll it forward, away from you, as tightly as you can without squeezing the fillings out. The wrap should feel secure and compact.
Step 7: If you have time, you can give your wraps a quick toast. Place the seam-side down back into the dry, warm skillet for a minute or two per side. This will seal the wrap, give the exterior a lovely light toast, and melt the cheese a bit more. If you’re eating it immediately, this step is highly recommended.
Step 8: To serve, you can leave the wraps whole or slice them in half on a sharp diagonal. I find slicing them reveals the beautiful layers of filling inside and just makes them easier to handle. Serve immediately with an extra little cup of ranch on the side for dipping.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s the number one reason wraps fall apart. You might want to pack in every ingredient, but a modest, well-distributed amount of filling is key to a roll that holds together.
- Using cold, straight-from-the-fridge tortillas. I’ve messed this up before too… a cold tortilla will crack as soon as you try to bend it. Always take the 30 seconds to warm it up first.
- Adding wet ingredients without precaution. Ingredients like juicy tomatoes or too much dressing will quickly turn your wrap into a soggy mess. Always pat diced tomatoes dry and be judicious with wet sauces.
- Rolling too loosely. A loose wrap is a sad wrap that unrolls on your plate. Remember to tuck and roll tightly, using your fingers to keep the filling contained as you go.
Expert Tips
- Tip: For a flavor boost, mix a teaspoon of dry ranch seasoning powder into your chicken and bacon mixture along with the wet ranch dressing. It doubles down on that herby, tangy flavor you love.
- Tip: If you’re making these for a packed lunch, wrap them tightly in parchment paper and then foil. The parchment prevents sogginess from condensation, and the foil helps it keep its shape in your bag.
- Tip: Add a thin layer of cream cheese to the tortilla before adding the main filling. It creates a delicious extra layer of creaminess and acts as a fantastic moisture barrier to keep the tortilla sturdy.
- Tip: For a bit of texture and nutty flavor, you can lightly toast your tortillas in a skillet with a tiny, tiny smear of butter. It adds a whole new dimension and makes the wrap feel a bit more gourmet.
Storage & Freshness Guide
- Fridge: Wrap tightly in parchment paper and foil; refrigerate up to 24 hours (add fresh tomatoes/lettuce when serving).
- Freezer: Not recommended; tortilla and veggies become soggy upon thawing.
- Reviving: Reheat without lettuce/tomato in air fryer/toaster oven at 375°F for 5–7 minutes to crisp.
Serving Suggestions
Complementary
Bacon And Ranch Chicken Wrap
Make a delicious Bacon and Ranch Chicken Wrap in just 15 minutes! Perfect for lunch or a quick dinner. Get the easy recipe and pro tips here.
Ingredients
For the wrap
-
2 large flour tortillas (burrito-size, about 10-inch)
-
1 cup cooked chicken breast (shredded or diced)
-
4 strips bacon (cooked until crispy and crumbled)
-
1/3 cup ranch dressing (plus more for drizzling)
-
1/2 cup shredded cheddar or Monterey Jack cheese
-
1 cup romaine lettuce (finely shredded)
-
1/4 cup red onion (thinly sliced)
-
1/4 cup tomato (diced and seeds lightly patted dry)
Instructions
-
Start by getting all your ingredients prepped and within arm's reach—this is a fast assembly job. Make sure your cooked chicken is shredded or diced into bite-sized pieces, the bacon is crumbled, and your veggies are chopped. Place the chicken, bacon, and cheese in a medium mixing bowl. This is your primary filling mixture.01
-
Now, add the ranch dressing to the chicken and bacon mixture. Use a spatula or a large spoon to gently fold everything together until it’s evenly coated. You’ll notice the ranch acts as a glue, helping the fillings stick together, which also makes rolling much easier. Be careful not to overmix and break down the chicken too much.02
-
It's tortilla time! Warm your large flour tortillas one at a time in a dry skillet over medium heat for about 20-30 seconds per side. You’re not looking to crisp them up, just warm them through until they are soft and pliable. They should be warm to the touch and slightly puffed in places.03
-
Lay one warmed tortilla flat on your cutting board. Imagine a line running across the center. Spread half of the chicken and bacon mixture in a log shape just below that center line, leaving about a 2-inch border on the left and right sides. You want to keep the bulk of the filling in the lower third of the tortilla.04
-
Now, layer on your fresh veggies. Top the chicken mixture with a generous handful of the shredded romaine lettuce, followed by the sliced red onions and the diced tomatoes. The order here is key—the crisp lettuce creates a barrier that helps protect the tortilla from moisture from the other veggies.05
-
Here comes the rolling technique. Fold the left and right sides of the tortilla inward over the ends of the filling. Then, lift the bottom edge of the tortilla (the part closest to you) up and over the filling, tucking it in snugly. Now, roll it forward, away from you, as tightly as you can without squeezing the fillings out. The wrap should feel secure and compact.06
-
If you have time, you can give your wraps a quick toast. Place the seam-side down back into the dry, warm skillet for a minute or two per side. This will seal the wrap, give the exterior a lovely light toast, and melt the cheese a bit more. If you're eating it immediately, this step is highly recommended.07
-
To serve, you can leave the wraps whole or slice them in half on a sharp diagonal. I find slicing them reveals the beautiful layers of filling inside and just makes them easier to handle. Serve immediately with an extra little cup of ranch on the side for dipping.08
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