Servings: 2 wraps | Prep Time: 15 minutes | Cook Time: none
Looking for a quick lunch or easy dinner that’s actually packed with flavor? These Chicken Bacon Ranch Wraps are it. They’re such an easy meal made with rotisserie chicken, crispy bacon, my viral small batch ranch dressing, cheddar cheese, fresh tomatoes, and green onions, they come together in minutes and are endlessly customizable.
I love using rotisserie chicken to keep things simple, but if you have a little extra time, the homemade ranch take these over the top. Short on time? Store-bought ranch works great, too!
Ingredients for Two Chicken Wraps:
- 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 (or store-bought, and you can add more ranch if you want!)
- 1/3 cup shredded Cheddar Cheese
- 2 strips Crispy Bacon, chopped (my favorite way to cook bacon is provided below!)
- 1/4 cup chopped Tomatoes (or homemade pico de gallo for more flavor!)
- 1/4 cup chopped Green Onions (or pickled red onions)
Ingredient Notes
Rotisserie Chicken
- Look for an “original” flavored rotisserie chicken. Seasoned versions like lemon pepper or Cajun can compete with the flavors in these wraps.
- You can also use homemade shredded chicken, grilled chicken breasts, or any leftover chicken you have on hand.
- For crispy chicken bacon ranch wraps, use crunchy chicken tenders from the store or leftover fried chicken!
Cheese Options
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!
Ranch Dressing
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!
“Greens” Options
I LOVE green leaf lettuce in these wraps, but you can use your favorite greens. Spinach, chopped romaine lettuce, baby arugula, massaged kale, or chopped iceberg lettuce will work just as well. Use your favorite and you can’t go wrong!
Tomatoes
- 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!)
More Topping Ideas
Want to add some more fresh vegetables? Here are some ideas:
- avocado
- crunchy croutons
- blue cheese crumbles
- bell peppers
- shredded carrots
- thinly sliced cucumbers
- pickled red onions
- pico de gallo
- fresh or pickled jalapeños
- leftover roasted veggies
- a couple dashes of your favorite hot sauce for a spicy kick
How to Cook Crispy Bacon
In the Oven
This is my favorite way to cook perfectly crispy bacon every time! Line a baking sheet with foil or parchment paper, then lay slices 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 to 375º F. Cook the bacon for about 18-20 minutes (for thin or regular strips of bacon), or 22-25 minutes (for thick cut bacon) until crispy (or done to your liking; feel free to start checking on the bacon at the a few minutes before it should be done, 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. Arrange it in a row down the center.
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 easiest way to fold a wrap so nothing falls out:
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 that is closest to 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 chicken wrap, but it definitely works. 🙂
Frequently Asked Questions
Can I make these wraps ahead of time?
Yes! Build them without the ranch and tomatoes, wrap tightly in foil, and store them in an airtight container or a zip-lock bag in the refrigerator for up to 3 days. Add the ranch and tomatoes right before eating.
My wrap keeps falling apart. What am I doing wrong?
The most common issue is using a tortilla that’s too small. Make sure you’re using a burrito-sized (10″) tortilla. Don’t overfill them; just keep the ingredients in a tight line down the center, not spread to the edges.
Can I use grilled chicken instead of rotisserie?
Absolutely! Grilled chicken breasts seasoned with salt and pepper and shredded after cooling are amazing in these. The char adds great flavor. But any lightly seasoned cooked chicken will work!
Can I use a different wrap instead of a flour tortilla?
Totally! Spinach wraps, whole wheat tortillas, or even large fresh lettuce leaves work well. Just make sure whatever you use is large and pliable enough to fold.
Are these good for meal prep?
Yes! They keep well for up to 3 days when stored without the ranch or tomatoes.
If you make this easy chicken wrap recipe, 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!
xx Sara
Chicken Bacon Ranch Wraps
Ingredients
- 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
Instructions
- 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!
Nutrition
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Comments & Reviews
Is there a secret to keep the wrap together. Mine come apart so easy that you can’t put them down .
Sounds like your tortilla may be too small! I use a large (burrito sized) tortilla for these. It fits everything and has ample room to wrap it up so everything stays inside!
This is delicious! I used Ken’s Ranch from the store, because lately all others I’ve tried have an off taste. This is so quick and easy, great for a quick lunch or dinner on those busy nights. Thank you for sharing your recipe!
Thank you so much for making them, Jerri! I was JUST reading about how Ken’s dressings are usually better than other ones – love that you used that one! And I’m just happy to hear you liked the recipe – thank you for taking the time to leave such a wonderful comment!
I’d have to agree about Ken’s being the best dressing! We always get Ken when not making homemade dressings.