Bacon Ranch Chicken Wraps
When I need lunch or dinner quick, this is my go-to recipe. These Bacon Ranch Chicken Wraps come together in under thirty minutes and are easily customizable.
Chicken, bacon and ranch, is there a better combo? This recipe has been a family favorite for years, since before my children were born. I love how quick and easy chicken wraps are to make. Choose your favorite ranch dressing and tortilla size and give these bacon chicken ranch wraps a try today.
Ingredients For Chicken Bacon Ranch Wraps
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Chicken Wrap Variations
For the chicken in this recipe, I typically go for a quick seasoned chicken that I pan sear or sometimes bake in the oven. Fried chicken tenders or even grilled chicken are also great in these wraps.
When it comes to fillings, the options are limitless. Here are a few of my favorite chicken wrap fillings.
- Diced tomatoes
- Lettuce- a nice mixture of spinach and various leaf lettuces is my go-to.
- Kale
- Sliced or diced avocado
- Sliced red onions
- Different types of shredded cheeses like colby or monterey jack.
- Sautéed bell peppers
- Sautéed onions
- Cilantro
How to make Bacon Ranch Chicken Wraps
STEP 1
Stove Top: Pat the chicken dry then coat with the seasonings. In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F. Remove from the pan and set aside.
Oven: Pat the chicken dry and place it on a parchment lined baking sheet. Coat in oil and seasonings. Place in a 375°F oven for 20-25 minutes or until the internal temperature reaches 165°F
STEP 2
While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.
STEP 3
Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings. Drizzle with ranch dressing and roll up. Enjoy!
MORE DELICIOUS RECIPES
Chicken wraps made with chicken, bacon and ranch dressing. The best chicken wrap combination. Great for quick lunches, meal prep and school lunches.
- 1 pound chicken breast (cut lengthwise to make thinner pieces)
- 4 bacon slices (cooked)
- 1 teaspoon salt
- to taste pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder (or cayenne)
- 1/2 teaspoon oregano (dried)
- 4 tablespoons olive oil
- 4 flour tortillas (* see notes)
- as needed tomato (diced)
- as needed lettuce
- as needed ranch dressing
- as needed shredded cheddar cheese
Pat the chicken dry then coat with the seasonings.
In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F. Remove from the pan and set aside.
While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.
Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings. Drizzle with ranch dressing and roll up. Enjoy!
This recipe can make 4 small wraps if using fajita sized tortillas. Or 2 to 3 larger wraps, if using the larger burrito style flour tortillas.
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