Chicken bacon ranch wrap is a delicious wrap made with well-seasoned chicken, crispy bacon, lettuce, tomatoes, sharp cheddar, and tangy ranch dressing. It’s super quick to prepare and tastes amazing!
Ingredients
Here’s what you need to make these delicious wraps:
- chicken breasts and spices of your choice (I used oregano, cumin, paprika, garlic powder, and cayenne), for a quicker option you could also use just chicken/turkey deli meat, you can also use just any chicken leftovers – grilled/baked chicken breast or even rotisserie chicken
- cooked bacon – I love to cook bacon in the oven
- sharp cheddar (or Swiss cheese/Monterey jack)
- tortilla wraps – choose larger wraps, like for a burrito
- lettuce – I prefer crunchy baby romaine hearts for this recipe but you can use any lettuce
- fresh tomatoes
- ranch dressing – homemade (the best!) or store-bought
How to make it
Cook the chicken:
STEP 1: Cut chicken breasts in half horizontally to make 4 thinner fillets. Season the fillets with salt, pepper, and spices on both sides (oregano, paprika, garlic powder, cumin, and cayenne).
STEP 2: Heat the oil over high heat in a large frying pan. Cook the chicken until browned on both sides and cooked through.
Transfer the chicken to a cutting board, let rest for 5 minutes, then cut into strips.
Assemble wraps:
STEP 3: Place 1-2 lettuce leaves on each tortilla, top with 1/4 of the cooked chicken.
STEP 4: Place 1-2 slices bacon and 2 tablespoons shredded cheese on top.
STEP 5: Next place 2 tomato slices and spoon over about 2 tablespoons of ranch dressing.
STEP 6: Wrap the tortilla like a burrito (here you can find a tutorial showing how to fold a wrap). Repeat with the remaining ingredients to make 4 wraps.
TIP: you can warm up your tortilla to make it more pliable – it makes folding wraps easier
Place the wrap in a sandwich/panini press until warm (optional).
Cut in half and enjoy!
Storage
You can store these wraps for up to 24 hours in the fridge. They will soften a bit from the filling and sauce so for the best results, I would recommend storing the filling and tortilla wraps separately and assembling just before serving.
Cooked chicken and bacon can be stored in the fridge for up to 3 days.
Ranch dressing will keep in the fridge for up to a week.
You can also meal prep these wraps for 3 days, but assemble them just before serving or the night before.
More delicious wrap recipes
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Chicken Bacon Ranch Wrap
Ingredients
- 1 lb (450g) chicken breast
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- pinch of cayenne pepper
- salt and pepper to taste
- 2 tablespoons frying oil
- 4 large tortillas
- 6-8 slices cooked bacon
- 1/2 cup ranch dressing
- 1/2 cup grated sharp cheddar 50g
- 2 to matoes
- 6-8 leaves lettuce
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Instructions
- Cut chicken breasts in half horizontally to make 4 thinner fillets. Season the fillets with salt, pepper, and spices on both sides (oregano, paprika, garlic powder, cumin, and cayenne).
- Heat the oil over high heat in a large frying pan. Cook the chicken until browned on both sides and cooked through.
- Transfer the chicken to a cutting board, let rest for 5 minutes, then cut into strips.
- Assemble the wraps: Place 1-2 lettuce leaves on each tortilla, top with 1/4 of the cooked chicken, 1-2 slices bacon, 2 tablespoons shredded cheese, and 2 tomato slices. Spoon over about 2 tablespoons of ranch dressing. Wrap the tortilla like a burrito. Repeat with the remaining ingredients to make 4 wraps.
- Place the wrap in a sandwich/panini press until warm (optional).
- Cut in half and enjoy!
2 Comments
Linda
26 August 2022 at 23:40This bacon chicken ranch wrap was excellent
Aleksandra
27 August 2022 at 06:15I’m glad to hear that, Linda. Thank you for leaving the comment!