Chicken Bacon Ranch Wraps Recipe

I perfected a small-batch shredded chicken wrap loaded with crispy bacon, homemade ranch, shredded cheese, avocado, lettuce and pico de gallo that’s a standout when you’re browsing Wraps With Bacon.

I can’t resist a wrap that feels messy and kind of genius. Shredded cooked chicken meets crisp bacon and suddenly a plain tortilla becomes the best kind of trouble.

Every bite hits salty and a little creamy, with textures that make you keep taking another bite even if you weren’t hungry before. I throw these together when I need a fast supper that still feels special, or when I want something that travels well for lunch.

They’re exactly the kind of thing I pin under Wraps With Bacon and scribble into my Meal Prep Ideas Wraps list, because they actually get eaten.

Ingredients

• Flour tortillas: mostly carbs and quick energy, low fiber, they hug fillings deliciously.
• Shredded chicken: packed with protein, low carb, keeps you full; leftover friendly, a great base.
• Bacon: salty, crunchy, mostly fat and flavor, not health food but totally irresistible sometimes.
• Ranch dressing: creamy tang, adds moisture and herbs, watch the calories if youre counting.
• Avocado: healthy fats, fiber and creaminess, makes wraps feel luxe and keeps you satisfied.
• Cheese: melty, adds protein and calcium, brings salty richness, cut back if watching fat.
• Lettuce and pico: fresh crunch, acidity and fiber, keeps wraps bright not heavy.

Ingredient Quantities

• 2 large flour tortillas (10 inch) for wraps
• 1 to 1 1/2 cups shredded cooked chicken about the meat from one small rotisserie or 2 cooked breasts shredded
• 4 slices bacon cooked crisp then chopped
• 1/3 to 1/2 cup ranch dressing store bought or homemade if you’re feeling it
• 3/4 cup shredded cheddar or Mexican blend cheese
• 1 ripe avocado sliced or diced
• 1 cup shredded romaine or iceberg lettuce
• 1/2 cup pico de gallo or diced tomatoes drained
• 1 tablespoon chopped cilantro optional but nice
• Salt and pepper to taste
• 1 teaspoon olive oil or butter for warming the tortillas optional

How to Make this

1. Shred the cooked chicken until you have about 1 to 1 1/2 cups, season lightly with salt and pepper, then toss it with 1/3 to 1/2 cup ranch dressing so it’s well coated, but don’t make it soggy.

2. Cook 4 slices bacon until crisp, drain on paper towels, then chop into bite size pieces.

3. Prep the rest: shred 3/4 cup cheddar or Mexican blend cheese, slice or dice 1 ripe avocado, shred 1 cup romaine or iceberg, and drain 1/2 cup pico de gallo or diced tomatoes really well so the wraps don’t get soggy. Chop 1 tablespoon cilantro if using.

4. Warm the 2 large flour tortillas so they bend without cracking. Heat 1 teaspoon olive oil or a little butter in a skillet over medium and warm each tortilla 20 to 30 seconds per side, or microwave under a damp paper towel 15 to 20 seconds. Warming also helps them seal later.

5. Lay a warm tortilla flat, spread half the ranchy shredded chicken down the center in a line, leaving room on the edges so you can fold.

6. Top the chicken with half the cheese, half the chopped bacon, half the avocado, half the shredded lettuce, and half the pico. Sprinkle cilantro if you want and add a little extra ranch drizzle if you’re feeling it, but don’t drown it.

7. Fold the sides in, then roll tightly from the bottom up, pressing as you go so it holds. For a cleaner, crispier finish, place the seam side down in a hot skillet for 30 to 60 seconds until sealed and slightly golden.

8. Slice each wrap in half on the diagonal and serve right away with extra ranch for dipping. Leftovers keep best if you store components separately, but a wrapped finished burrito will last up to 2 days in the fridge.

Equipment Needed

1. Cutting board, for shredding chicken and chopping bacon and cilantro
2. Chef’s knife, sharp so you can slice the avocado without squishing it
3. Large skillet or frying pan, for cooking bacon and warming/sealing tortillas
4. Tongs or spatula, to flip bacon and press the wraps while they seal
5. Mixing bowl, to toss the chicken with ranch so it dont get soggy
6. Measuring cup and teaspoon, for the ranch amount and the oil or butter
7. Box grater or pre-shredded cheese, for the cheddar or Mexican blend
8. Plate and paper towels, to drain the bacon and hold ingredients while you assemble

FAQ

Chicken Bacon Ranch Wraps Recipe Substitutions and Variations

• Tortillas: swap the 10″ flour for whole wheat or spinach wraps for more fiber and color, or use big butter lettuce leaves if you want it lighter.
• Shredded chicken: use leftover roasted turkey, shredded pork, grilled chicken thighs, or canned chicken in a pinch, leftover turkey works great.
• Bacon: replace with turkey bacon or crisp pancetta, or go vegetarian with tempeh bacon or smoked tofu slices.
• Ranch dressing: mix plain Greek yogurt with a squeeze of lemon, garlic powder and dried dill for a tangy swap, or stir ranch seasoning into sour cream and mayo for a quick hack.

Pro Tips

1) Drain everything that can weep. Pico and diced tomatoes will make the wrap soggy fast, so toss them in a fine sieve and press with paper towels. Same for avocado: toss the pieces with a squeeze of lime right after you cut em to slow browning and keep texture.

2) Warm the tortillas until pliable then use the cheese like glue. Put the filled seam-side down in a hot skillet and press gently with a spatula for 30 to 60 seconds so the seam seals and the cheese melts a little. It makes the wrap hold together and gives a nicer crunch.

3) Dont overdress the chicken. Coat it well but not swimming in ranch, and save a little dressing for dipping. Too much wet filling = sloppy wrap. If you like a brighter flavor add a squeeze of lime or a few chopped cilantro leaves to the chicken mix instead of more dressing.

4) Make bacon extra crisp and chop small, it spreads flavor better. For leftovers store wet items (pico, avocado, extra ranch, lettuce) separately from the wrapped sandwich. Reheat the finished wrap in a skillet or toaster oven on low so the bacon stays crisp and the tortilla doesnt get rubbery.