Chicken Bacon Ranch Tacos
Delight your tastebuds on a weeknight with an easy and quick dinner the whole family will love. These Chicken Bacon Ranch Tacos are ultra simple to prepare, ready in 20 minutes, and downright delicious! Serve them with your favorite toppings for a memorable meal you’ll want to make on repeat.
Equipment
- 1 small saucepan
- 1 spoon or spatula
- 1 cutting board
- 1 knife
- measuring cups
Ingredients
- 1.5 cups rotisserie chicken shredded, about 8 oz
- 4 slices bacon cooked, about 2 oz
- ¼ cup ranch dressing
- ½ cup shredded cheddar about 2 oz
- 6 street taco tortillas
- 1 sliced green onion green portion only, optional
- ½ cup diced grape tomatoes or diced roma, optional
- ½ sliced avocado optional
- 1 cup shredded lettuce optional
Instructions
- Chop bacon and chicken into stirrable pieces. Grate your cheese if needed, and slice any toppings you are using like green onion, tomatoes, lettuce, and avocado.
- Combine bacon and chicken in a small saucepan and stir on low-medium heat for about 5 minutes, until warm to the touch. Optionally warm your tortillas.1.5 cups rotisserie chicken, 4 slices bacon
- Stir ranch dressing into the bacon chicken mixture and remove from heat.¼ cup ranch dressing
- Fill each tortilla with a generous ¼ cup of bacon chicken ranch mixture. Top evenly with cheddar cheese and desired toppings. Enjoy!6 street taco tortillas, ½ cup shredded cheddar
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Notes
Storage Directions
- Refrigerating: Once cooled to room temperature, store the filling and topping separately in airtight containers in the refrigerator for up to 3 days. For best results, warm the tortillas fresh for each serving; toasted tortillas do not store well.
- Freezing: The chicken bacon ranch taco filling can be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
- Reheating: Toast the tortillas to serve and heat the bacon and chicken taco filling in a saucepan over medium-low heat for 3-5 minutes or until hot. Assemble as directed and serve!
- Toasting the tortillas. I prefer to toast the tortillas directly on the oven rack in a 200°F oven for 3-5 minutes — it’s a convenient and hands-off way to heat multiple tortillas at once. Alternatively, you can also heat them individually over a low gas flame or in a skillet over medium heat for 1-2 minutes per side, until they are hot.
- Prep the toppings ahead of time. The recipe comes together quickly. Having the veggies chopped and cheese shredded before starting makes it easy to assemble and enjoy the tacos hot.
- Adjust the taco size. If desired, you can heat 4 traditional-sized taco tortillas and fill them with ½ cup of filling each.
- Double as needed. To feed a larger crowd, multiply the ingredients as desired and follow the recipe directions as listed, using a larger saucepan or pot to accommodate the larger volume of filling.
- Repurpose leftovers. The chicken bacon ranch filling is versatile. Make a double batch on busy weeks and enjoy the leftovers later in the week in wraps, burritos, and on salads.
Nutrition
Calories: 343kcalCarbohydrates: 16gProtein: 23gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 78mgSodium: 675mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 104IUCalcium: 114mgIron: 1mg
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.
Tried this recipe?Let us know how it was!