Chicken Wrap with Bacon and Ranch
on Apr 23, 2022, Updated Apr 04, 2024
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It’s that time of year when we all need something quick and easy to put dinner on the table. These classic Chicken Wraps are not only fast to whip up but also a dinner that the whole family will love.
It’s been said that the end of the school year can rival the busyness of Christmas, and I believe it! Thankfully, there are easy weeknight dinners for a family on the go. This recipe for chicken wraps will hit the spot at the end of a hectic day or the beginning of a crazy night!
I always have ingredients on hand for these chicken wraps because it’s a meal that I can make in no time flat. This wrap is just like something you would order at a restaurant. It is full of bacon, lettuce, sliced chicken breast, cheese, tomatoes, and ranch. The flavors hit just right!
Table of Contents
Why You’ll Love These Chicken Wraps
- Perfect weeknight meal or a delicious lunch for when everyone is tired of sandwiches
- Bacon + ranch = a match made in heaven
- A warm-weather meal with minimal cooking
- Take it to-go with no fuss or mess
Recipe Ingredients
Bacon – thick-cut is best
Chicken breast – boneless skinless will be fastest to cut up
Flour tortillas – be sure to get “burrito size”
Toppings – lettuce, tomato, cheddar cheese
Ranch dressing – either store-bought or make your own ranch
See the recipe card below for full information on ingredients and quantities.
How to Make Chicken Wraps With Bacon and Ranch
- Cook bacon in the oven and cook chicken on the stovetop
- Remove bacon and chicken and cut into pieces
- Heat tortillas in the microwave
- Assemble wraps with tortillas, chicken, bacon, and other toppings
- Add ranch dressing and fold the tortilla into a wrap
Recipe FAQs
You have lots of different options here—standard tortilla, pita bread, or, for a lower carb option, a cauliflower wrap or butter lettuce wrap. Making homemade tortillas is easy and delicious if you have a few more minutes!
Absolutely! Chicken wraps freeze great and reheat well. To make and freeze for later, wrap them in foil to keep them fresh. They should be good in your freezer for up to 3 months.
Don’t you hate it when your wrap is loose and all of the fixings come spilling out?! Pro tip: If you warm your tortilla or wrap for 10 seconds prior to filling, either on the stove or microwave, it will stay together much better.
Expert Tips
- Warming the tortillas briefly helps ensure they do not break apart
- You can prepare this meal even faster by keeping pre-cooked and sliced chicken in the freezer. Just thaw and toss into wraps!
- This is a perfect meal for eating on the go or in the car. To eat by hand, place each wrap in a piece of plastic wrap or foil.
What to Serve With Chicken Wraps
So many things go great with classic chicken wraps. Pasta salad, a simple green salad, potato chips, fresh fruit, or a fun fruit salad would all pair perfectly.
Other Good Toppings for Chicken Wraps
While lettuce, tomatoes, and cheddar cheese are my go-to toppings for chicken wraps with bacon and ranch, we sometimes set out additional toppings if we have more time and are eating at home.
Here are some of the ones my family likes!
- Avocado slices or guacamole
- Caramelized onions
- Roasted red peppers
- Spinach
- Chipotle mayo instead of ranch
- Pickled jalapeños
- Sliced black olives
More Easy Chicken Recipes to Consider
Recipes
Chicken Marinade
Chicken
Chicken Meatballs
Soups, Stews, & Chowders
Chicken Wild Rice Soup
Chicken
Air Fryer Whole Chicken
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Chicken Wrap with Bacon and Ranch
Ingredients
- 6 strips thick-cut bacon
- 2 medium chicken breast, (about 1/2 to 2/3 pound total)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon oil
- 6 large “burrito size” flour tortillas
- 1.5 cups finely shredded iceberg lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing, (store bought or homemade)
Instructions
- Lay your bacon out on a rimmed baking sheet and place it in a 400 degree F oven (you can pop the bacon in while the oven if preheating, no issues there). Bake for about 15 minutes or until crisp. I have a whole article on baking bacon in the oven if you need more tips.
- While the bacon is cooking, heat a skillet over medium heat. Remove your chicken from the packaging and season both sides of both pieces with the salt, pepper, and garlic powder.
- Place 1 teaspoon of oil in the warm pan and then add your chicken. Cook the chicken for 5-6 minutes, flip, and cook for an additional 5-6 minutes. Cook until the chicken reaches 165 degrees on an instant read thermometer at the thickest part.
- Remove the chicken from the pan and set aside.
- Prepare your tortillas by heating them in the microwave for 30 seconds all together.
- When the bacon is done remove it from the pan and place it on some paper towels to absorb the grease, and then crumble it into smaller pieces (not tiny, just bite-sized).
- Slice the chicken into very thin slices against the grain.
- To assemble your chicken wraps, lay out the tortillas. Distribute the lettuce among the tortillas evenly.
- Add the cooked chicken, bacon, tomatoes, cheese, and a drizzle of ranch dressing to each tortilla.
- Wrap the chicken wraps by folding over one side, tucking both ends into the middle, and then folding in the second side.
- Slice in half and serve with additional ranch for dipping if you’d like.
Notes
- This is a great recipe to use precooked chicken if you have it. I’ll often grill up extra chicken to use in this recipe so that I don’t have to cook the chicken the day I’m making it. It makes for a really quick meal when the chicken (and bacon!) are already cooked.
- This is a cold wrap, you are just heating the tortillas a bit to make it easier to fold.
- Change up the flavor easily by using a different flavored ranch or mayo.
- Prepare the wraps up to a few days ahead for easy meals on the go.
Made this for dinner tonight and both my husband and I enjoyed it!