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A close-up of a wrap cut in half, showing layers of lettuce, grilled chicken, bacon, cheddar cheese, and cherry tomatoes on a wooden board with a gray herringbone tile background.

Bacon Chicken Ranch Wraps

Anne Aslanides
Be the star of light lunches and easy dinners with this Chicken Bacon Ranch Wrap Recipe! Made with diced chicken, salty bacon, and tangy ranch, these wraps are incredibly simple to make, comforting, hearty, and a hit with the whole family. Make them to serve or meal prep the wraps for the ultimate quick meal convenience!
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 551 kcal

Equipment

  • 1 knife and cutting board slicing chicken, bacon, and tomatoes
  • 1 bowl
  • 1 spatula
  • 1 salad spinner optional

Ingredients
  

  • 1 cup diced chicken breast about 5 oz
  • 4 slices cooked bacon, crumbled
  • 4 oz grape tomatoes, halved 10-12 grape tomatoes
  • 3 tablespoon ranch dressing
  • 2 10" flour tortillas burrito size
  • 2 slices cheddar cheese
  • 2 leaves iceberg lettuce rinsed and dried

Instructions
 

  • Combine the diced chicken breast, bacon, and halved grape tomatoes in a mixing bowl and stir in the ranch dressing.
    1 cup diced chicken breast, 4 slices cooked bacon, crumbled, 4 oz grape tomatoes, halved, 3 tablespoon ranch dressing
  • Place tortillas on a plate or other wrapping surface. Break each cheese slice in half, then place the two halves side by side with the short edges touching on each tortilla. Top with lettuce.
    2 10" flour tortillas, 2 slices cheddar cheese, 2 leaves iceberg lettuce
  • Split the chicken bacon ranch mixture evenly between the tortillas on top of the lettuce. Fold in the sides, and roll the wrap up tightly from the bottom. Slice in half crosswise or on a slight diagonal, and enjoy!

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Notes

Storage Directions
  • Refrigerating: Leftover chicken bacon ranch wraps keep covered in an airtight container for up to 1 day. For longer storage, pack the filling, wraps, lettuce, and cheese separately and refrigerate for up to 3 days. 
  • Freezing: Freeze the tortillas separately from the filling in freezer-safe containers for up to 2 months. If you intend on freezing the filling in advance, omit the tomatoes, as their texture can break down upon thawing. Defrost them overnight in the refrigerator until thawed through, and then assemble with fresh lettuce and cheese.
Recipe Success Tips
  • Use large lettuce leaves and cheese slices. Prevent soggy tortillas by using whole lettuce leaves and cheese slices. They form a barrier between the moisture-rich filling, keeping the tortillas tender and dry. If rinsing the lettuce fresh for assembly, be sure to dry it well before adding it.
  • Don’t overfill. Even though we’ll be using burrito-sized tortillas, too many fillings will make the wraps hard to roll. Keep this in mind when adding extra vegetables or extra add-ins; the wraps should roll easily if you use the directed ingredient amounts.

Nutrition

Calories: 551kcalCarbohydrates: 34gProtein: 37gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 98mgSodium: 1080mgPotassium: 507mgFiber: 3gSugar: 5gVitamin A: 712IUVitamin C: 8mgCalcium: 233mgIron: 3mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Leftovers
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