Chicken Bacon Ranch Wraps Recipe

I’m sharing an easy small-batch recipe for shredded chicken wraps with crispy bacon, homemade ranch, shredded cheese, avocado, lettuce and pico de gallo that makes two perfect wraps with bacon and can easily be doubled or tripled.

I’ve been making these wraps on repeat lately. Shredded chicken with crisp bacon becomes this oddly perfect, messy dinner I cant explain.

It looks fancier than it is which always wins me compliments, and it’s the kind of thing you can throw together when you want something fast but not boring. I keep finding excuses to serve it, and somehow it always gets bookmarked under Wraps With Bacon in my brain, then lands in those quick rotation lists like Wraps Recipes Lunch because friends actually ask for it.

Try it when you want something satisfying that still feels a little fun.

Ingredients

• flour tortillas: Soft carbs for quick energy, mild taste, holds fillings, can be a bit bland.
• shredded chicken: Lean protein, builds muscle, low carbs, great for leftovers, soaks up flavors.
• bacon: Crispy salty fat, strong flavor, adds richness, high in sodium and fat, so treat sparingly.
• avocado: Creamy healthy fat, full of fiber and potassium, adds cool buttery texture to each bite.
• ranch dressing: Creamy tangy sauce, adds calories but tons of flavor, herbs give fresh bite.
• cheddar cheese: Melty salty protein and calcium, gives sharp taste and gooey, satisfying pull.
• romaine lettuce: Crisp low calorie crunch, adds freshness, some fiber, helps lighten the wrap.
• pico de gallo: Bright acidity and juiciness, vitamin C rich, cuts richness and adds zip.

Ingredient Quantities

• 2 large flour tortillas (10 inch)
• 2 cups shredded cooked chicken (about 10 ounces, rotisserie or leftover)
• 4 slices bacon, cooked crisp
• 1/2 cup ranch dressing, store bought or homemade, your call
• 1 cup shredded cheddar or Mexican blend cheese
• 1 medium avocado, sliced
• 1 cup shredded romaine or iceberg lettuce
• 1/2 cup pico de gallo or diced tomatoes
• 1 lime, cut into wedges
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped optional
• 1 tablespoon olive oil optional
• If making homemade ranch add 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk or milk, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice or white vinegar, salt and pepper

How to Make this

1. If you want homemade ranch, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk or milk, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice or white vinegar, salt and pepper to taste; chill while you finish the rest, it’ll thicken and taste better.

2. Cook 4 slices bacon until crisp (skillet, oven or microwave), drain on paper towels and chop or crumble.

3. Warm the 10 inch flour tortillas so they are pliable (30 seconds in microwave wrapped in a damp towel or quick toss in a dry skillet).

4. Shred about 2 cups cooked chicken if needed, then toss with 2 to 3 tablespoons of the ranch to moisten; if the chicken is dry add 1 tbsp olive oil and a squeeze of lime, season with salt and black pepper.

5. Lay a warmed tortilla flat, spread about 1 to 2 tablespoons of ranch over the center (reserve extra for dipping), sprinkle 1/2 cup shredded cheese, then add about 1 cup chicken, 2 slices chopped bacon, sliced avocado, 1/2 cup pico de gallo and 1/2 cup shredded lettuce; sprinkle chopped cilantro if using and squeeze a wedge of lime over everything.

6. Fold the short sides in, then roll tightly from one long side to the other so seam is tucked under; dont overstuff or it wont roll neatly.

7. Heat a skillet over medium with a tiny bit of oil or nonstick spray and place the wrap seam-side down; toast about 1 to 2 minutes per side until tortilla is golden and cheese is melty, press gently with a spatula as it cooks.

8. Remove, let rest 30 seconds, then slice in half on the diagonal and serve with remaining ranch and lime wedges.

9. Leftovers keep 2 to 3 days refrigerated, reheat in a skillet or oven to keep the tortilla crisp; to avoid sogginess keep pico and lettuce slightly drained and add them fresh if you plan to store.

Equipment Needed

1. Large mixing bowl for the ranch and to toss the chicken, keeps things from splashing everywhere
2. Whisk (or a fork if you dont have one) for the homemade ranch and to mix dressing quickly
3. Measuring cups and spoons for the mayo, sour cream, buttermilk, spices and cheese
4. Skillet for cooking bacon and later toasting the wraps (nonstick is easiest)
5. Spatula to press and flip the wraps while they toast, and tongs to handle the bacon
6. Paper towels to drain the bacon and blot excess moisture from pico or lettuce
7. Cutting board and a sharp knife for avocado, lime wedges, cilantro and chopping bacon if needed
8. Cheese grater or pre-shredded cheese bowl for the cheddar or Mexican blend
9. Two forks for shredding chicken or a pair of clean hands if youre in a hurry
10. Microwave safe plate and a clean damp towel (or a second skillet) to quickly warm the tortillas so they roll without cracking

FAQ

Chicken Bacon Ranch Wraps Recipe Substitutions and Variations

• Flour tortillas
  • Whole wheat or spinach tortillas – a bit more fiber and flavor
  • Lettuce wraps (romaine or butter) – for a low carb, fresh crunch
  • Low carb or cauliflower tortillas – lighter, fewer carbs
  • Pita or flatbread – fold it up if you want a thicker bite
• Shredded cooked chicken
  • Rotisserie turkey or leftover roast turkey – same texture, nice flavor
  • Canned or pouched chicken – handy when you’re short on time
  • Chickpeas, lightly smashed – great veg option, adds protein
  • Firm tofu, pressed and seasoned – good vegetarian swap, pan fry first
• Bacon, cooked crisp
  • Turkey bacon – less fatty, still smoky
  • Prosciutto or pancetta – saltier and more delicate, crisp quickly
  • Smoked tempeh or coconut bacon – for vegetarian, smoky and chewy
• Ranch dressing
  • Greek yogurt mixed with lime or lemon juice – tangy and creamy
  • Chipotle mayo or a spicy aioli – adds heat and smoky depth
  • Caesar or blue cheese dressing – bolder, richer flavor
  • Simple vinaigrette (olive oil, vinegar, salt) – lighter, lets other flavors shine

Pro Tips

1. Use a heavy skillet like cast iron for even browning, and cook low enough that the cheese melts before the tortilla chars. Press gently with a spatula while it toasts so the wrap seals and holds together, but dont press so hard you squeeze out the filling.

2. Stop sogginess before it starts: pat pico and lettuce dry, squeeze lime on avocado slices so they dont brown, and layer a bit of cheese between the tortilla and any wetter fillings so the cheese makes a moisture barrier.

3. Boost the chicken flavor quick: warm the shredded chicken briefly in a skillet with a spoon of bacon fat or olive oil, a squeeze of lime and a pinch of salt and smoked paprika or cumin. That little refresh makes leftover chicken taste fresh again.

4. For make ahead and leftovers keep wet stuff separate. Store assembled wraps wrapped tightly in foil or parchment and reheat in a hot skillet or oven to crisp the tortilla back up. If you must microwave, do it briefly and then give it a quick sear in a pan so it doesnt get rubbery.

Chicken Bacon Ranch Wraps Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing an easy small-batch recipe for shredded chicken wraps with crispy bacon, homemade ranch, shredded cheese, avocado, lettuce and pico de gallo that makes two perfect wraps with bacon and can easily be doubled or tripled.

Pin

Servings

2

servings

Calories

1115

kcal

Equipment: 1. Large mixing bowl for the ranch and to toss the chicken, keeps things from splashing everywhere
2. Whisk (or a fork if you dont have one) for the homemade ranch and to mix dressing quickly
3. Measuring cups and spoons for the mayo, sour cream, buttermilk, spices and cheese
4. Skillet for cooking bacon and later toasting the wraps (nonstick is easiest)
5. Spatula to press and flip the wraps while they toast, and tongs to handle the bacon
6. Paper towels to drain the bacon and blot excess moisture from pico or lettuce
7. Cutting board and a sharp knife for avocado, lime wedges, cilantro and chopping bacon if needed
8. Cheese grater or pre-shredded cheese bowl for the cheddar or Mexican blend
9. Two forks for shredding chicken or a pair of clean hands if youre in a hurry
10. Microwave safe plate and a clean damp towel (or a second skillet) to quickly warm the tortillas so they roll without cracking

Ingredients

• 2 large flour tortillas (10 inch)

• 2 cups shredded cooked chicken (about 10 ounces, rotisserie or leftover)

• 4 slices bacon, cooked crisp

• 1/2 cup ranch dressing, store bought or homemade, your call

• 1 cup shredded cheddar or Mexican blend cheese

• 1 medium avocado, sliced

• 1 cup shredded romaine or iceberg lettuce

• 1/2 cup pico de gallo or diced tomatoes

• 1 lime, cut into wedges

• Salt and black pepper to taste

• 2 tablespoons fresh cilantro, chopped optional

• 1 tablespoon olive oil optional

• If making homemade ranch add 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk or milk, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice or white vinegar, salt and pepper

Directions

• If you want homemade ranch, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup buttermilk or milk, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice or white vinegar, salt and pepper to taste; chill while you finish the rest, it'll thicken and taste better.
• Cook 4 slices bacon until crisp (skillet, oven or microwave), drain on paper towels and chop or crumble.
• Warm the 10 inch flour tortillas so they are pliable (30 seconds in microwave wrapped in a damp towel or quick toss in a dry skillet).
• Shred about 2 cups cooked chicken if needed, then toss with 2 to 3 tablespoons of the ranch to moisten; if the chicken is dry add 1 tbsp olive oil and a squeeze of lime, season with salt and black pepper.
• Lay a warmed tortilla flat, spread about 1 to 2 tablespoons of ranch over the center (reserve extra for dipping), sprinkle 1/2 cup shredded cheese, then add about 1 cup chicken, 2 slices chopped bacon, sliced avocado, 1/2 cup pico de gallo and 1/2 cup shredded lettuce; sprinkle chopped cilantro if using and squeeze a wedge of lime over everything.
• Fold the short sides in, then roll tightly from one long side to the other so seam is tucked under; dont overstuff or it wont roll neatly.
• Heat a skillet over medium with a tiny bit of oil or nonstick spray and place the wrap seam-side down; toast about 1 to 2 minutes per side until tortilla is golden and cheese is melty, press gently with a spatula as it cooks.
• Remove, let rest 30 seconds, then slice in half on the diagonal and serve with remaining ranch and lime wedges.
• Leftovers keep 2 to 3 days refrigerated, reheat in a skillet or oven to keep the tortilla crisp; to avoid sogginess keep pico and lettuce slightly drained and add them fresh if you plan to store.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 518g
• Total number of serves: 2
• Calories: 1115kcal
• Fat: 78g
• Saturated Fat: 24g
• Trans Fat: 0.5g
• Polyunsaturated: 7.5g
• Monounsaturated: 25g
• Cholesterol: 232mg
• Sodium: 2285mg
• Potassium: 1095mg
• Carbohydrates: 46g
• Fiber: 9g
• Sugar: 5.5g
• Protein: 62.5g
• Vitamin A: 1000IU
• Vitamin C: 16mg
• Calcium: 465mg
• Iron: 3.8mg