An easy chicken wrap recipe with rotisserie chicken, crispy bacon, ranch dressing, cheddar cheese, avocado, and pico de gallo (or tomatoes).
Chicken bacon wraps are a lifesaver when you need a quick and easy meal with tons of flavor! I like to use shredded rotisserie chicken to keep these tasty wraps easy, but usually make my own ranch dressing and pico de gallo if I have the time. If you’re looking for time saving shortcuts, you can totally use store-bought ranch and sliced tomatoes instead!
There are also a lot of ways to customize chicken bacon wrap recipes, and I’ve provided some ideas for ingredient swaps (or add-ins) below. If you use rotisserie chicken, store-bought ranch, and sliced tomatoes for these chicken wraps, they come together in just a few minutes! This is a small batch recipe that makes two chicken bacon wraps, but can easily be multiplied as needed.
- 2 Burrito-Sized (10″) Flour Tortillas (or wrap of your choice)
- 2 large leaves (or 4 smaller leaves) of Green Leaf Lettuce (or romaine)
- 1 1/2 cups shredded Rotisserie Chicken
- 1/4 cup Ranch Dressing (store-bought, or click the link for my favorite homemade small batch version) – you can increase the quantity of ranch to fit your taste
- 1/3 cup shredded Cheddar Cheese
- 2 strips Crispy Bacon, chopped (my favorite way to cook bacon is provided below!)
- 1/4 cup diced Tomatoes (or pico de gallo if you want extra flavor!)
- 1/4 cup chopped Green Onions
How to Cook Crispy Bacon
In the Oven
This is my preferred method for cooking perfect bacon every time! Line a baking sheet with foil, then I lay my strips of bacon across the foil, leaving a little room between each strip. Place the baking sheet into the oven (the oven is not on at this point), then turn the oven heat to 375 F. Cook the bacon at 375 F for about 15 minutes until crispy (or done to your liking; feel free to start checking on the bacon at the 12 minute mark and keep an eye on it until it’s cooked to your preference.) Transfer the cooked bacon to a plate lined with paper towels and let cool slightly.
In a Skillet
Lay the strips of bacon in a cold skillet (preferably cast iron or nonstick skillet.) Turn the heat underneath the skillet to medium, and cook until the bacon is sizzling and browned on the underside, about 5-7 minutes. Flip and cook for another 4-5 minutes until it’s as crispy as you like. Transfer to a plate lined with paper towels and allow to cool slightly.
How to Make Chicken Bacon Wraps
Lay two flour tortillas out on a flat surface.
Place one large leaf (or two smaller leaves) of green leaf lettuce (or romaine) in the center of each tortilla. Divide the shredded rotisserie chicken over the lettuce leaves, creating a row down the center of the lettuce.
Top both wraps with shredded cheese, then drizzle ranch dressing over the cheese on both wraps.
Divide tomatoes and bacon over the tops of each wrap.
Finish with green onion on top of each wrap (red onion works, too!)
How to Fold a Chicken Bacon Ranch Wrap
This is the most basic (and easiest) way to fold a wrap so the fillings don’t fall out of the ends!
First, fold the sides of the wrap inward. Tuck your thumbs underneath the part of the tortilla that is closest to you.
Use your thumbs to lift the side of the tortilla nearest you up and over the fillings, matching the curve of the tortilla on the other side. Keep the sides of the tortilla tucked in as you roll it up.
Use the tortilla to push all of the fillings towards the center of the wrap, trapping them all inside. Roll the wrap up to close it, then keep it seam side down as you cut it in half.
There you go! It’s not the most elaborate way to make a tortilla wrap, but it definitely works. 🙂
Tips + Tricks
Look for an “original” flavored rotisserie chicken. Some stores offer flavored rotisserie chicken (such as lemon pepper or Cajun spiced), but the added flavor competes with the flavors in these wraps and won’t taste right.
If you prefer to use homemade shredded chicken, I recommend using boneless, skinless chicken breasts seasoned with salt and pepper and grilled until the internal temperature reaches 165 F. Let the grilled chicken breasts cool for at least 15 minutes before shredding. (Grilling adds so much flavor to the chicken, and will be perfect for these chicken bacon wraps.)
Alternatively, any leftover chicken (like cooked chicken breasts or thighs from a previous meal) would be great in these wraps, too!
For crispy chicken bacon ranch wraps, use crunchy chicken tenders from the store or leftover fried chicken! The possibilities are truly endless.
Cheddar cheese is great in these easy wraps, but you could also use Colby Jack, Pepper Jack, Monterey Jack, a Mexican Cheese Blend, or whatever cheese you have on hand!
My recipe for Small Batch Restaurant-Style Ranch Dressing is thick, herbaceous, and SO GOOD in these wraps! It comes together in just five minutes, but really benefits from being covered with plastic wrap and sitting in the refrigerator for about an hour before using it. To save time, your favorite store-bought ranch dressing will totally work, too!
I LOVE green leaf lettuce in these wraps, but you can use your favorite greens. Spinach, chopped romaine, baby arugula, massaged kale, or chopped iceberg lettuce will work just as well. Use your favorite leafy green and you can’t go wrong!
I lay down a layer of greens first, which creates a barrier between the creamy ranch dressing and the flour tortilla. This helps prevent the tortilla from getting soggy too quickly, so you can make these in the morning and pack them for lunch!
I use Heirloom Tomatoes or Cherry Tomatoes whenever possible, as they have the best flavor year-round. Roma tomatoes are a great option too, and one Roma tomato should be enough for both of these wraps.
If you’re looking for more flavor, you should absolutely use Pico de gallo in place of tomatoes! Pico de gallo is a combination of tomatoes, onions, garlic, jalapeños, cilantro, salt, and pepper. Many grocery stores carry fresh pico de gallo in the produce section, but it can be expensive. I recommend making your own at home – I have a recipe for it!
Another alternative to tomatoes is your favorite salsa. It will still add that fresh tomato flavor, plus a little extra flavor. (It’s also a lot faster to spoon a couple spoonfuls of salsa onto these wraps if you’re not wanting to chop up tomatoes!)
Why You’ll Love these Chicken Bacon Wraps
There’s a few reasons why these wraps are amazing. They’re easy, packed with flavor, and great for quick lunch OR dinner idea!
These easy wraps are an awesome weeknight meal when you’re on the go, or make them ahead of time so you can have a delicious wrap for lunch during the week. We are always looking for an easy dinner idea, and we LOVE easy chicken recipes. This is one of our new favorite recipes with simple ingredients with great flavor. If you have picky eaters, you could customize these wraps to adhere to everyone’s personal tastes, too.
Personally, I think these wraps taste the best when they’re fresh. However, if you’re looking to meal prep and make a few of these wraps ahead of time, prepare them without the ranch or tomatoes (or pico de gallo, if you’re using that instead), and store them in freezer bags for up to three days. The ranch and tomatoes could make the wraps soggy if they’re made too far ahead of time, so add those the morning before you take them to work or right before you plan to eat them.
If you make these chicken bacon wraps and love them, I would love it if you left a rating and comment below! If you have questions about any of the ingredients or the process, feel free to shoot me an email so I can get back to you ASAP. Tag me on Instagram if you post it, too!
Chicken Bacon Ranch Wraps
- 2 10" Flour Tortillas
- 2 Green Leaf Lettuce Leaves or greens of your choice
- 1 1/2 cups finely chopped Rotisserie Chicken
- 1/4 cup Ranch Dressing
- 1/3 cup shredded Cheddar Cheese
- 1/4 cup chopped crispy Bacon
- 1/4 cup diced Tomatoes
- 1/4 cup chopped Green Onions
- Lay the tortillas on a flat surface. Place one large green lettuce leaf in the center of each tortilla.
- Divide the shredded chicken between the tortillas, directly on top of the lettuce. shape the chicken in a line down the center of the lettuce leaves.
- Drizzle two tablespoons of ranch over each mound of shredded chicken. Divide the shredded cheese, bacon, tomatoes, and green onions over the tops.
- Fold the ends of the tortilla towards the center, then roll the tortilla up, trapping all of the ingredients in the center, to create a wrap.
- Cut the wraps in half and serve with extra ranch dressing, if desired!