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Ultimate Crispy Chicken Bacon Ranch Wrap

A crispy, grilled chicken bacon ranch wrap cut in half, showing crispy chicken, bacon, cheese, and ranch dressing.
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Make this ultimate crispy chicken bacon ranch wrap for a quick, satisfying lunch or weeknight dinner. This recipe focuses on getting a great crunch with the chicken and bacon inside a warm tortilla with creamy ranch.

Ingredients

Scale
  • 2 large flour tortillas
  • 1 cup cooked chicken, chopped or shredded (use crispy chicken tenders for extra crunch)
  • 4 slices bacon, cooked until crisp and crumbled
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup shredded lettuce (iceberg or romaine)
  • 2 tablespoons ranch dressing (use your favorite store-bought or homemade)
  • 1 tablespoon butter or oil for toasting

Instructions

  1. Prepare your chicken. If using pre-cooked chicken, chop or shred it. For crispy chicken, cook tenders until golden brown and chop them into bite-sized pieces.
  2. Cook the bacon in a skillet until it is crisp. Remove the bacon and set it on a paper towel to drain excess grease, then crumble it.
  3. Warm the tortillas slightly in the microwave for 15 seconds to make them more pliable.
  4. Lay one tortilla flat. Spread 1 tablespoon of ranch dressing evenly over the surface.
  5. Layer half of the cheese, half of the chicken, and half of the crumbled bacon onto the center of the tortilla. Top with half of the shredded lettuce.
  6. Repeat the layering process on the second tortilla.
  7. Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up.
  8. Heat a skillet over medium heat and add the butter or oil. Place the wrap seam-side down in the hot skillet.
  9. Toast the wrap for 2 to 3 minutes per side until the tortilla is golden brown and the cheese inside is melted. Press down gently with a spatula while toasting for a flatter, crispier result.
  10. Slice the wrap in half and serve immediately.

Notes

  • For a quick shortcut, use rotisserie chicken instead of cooking fresh chicken.
  • If you want a truly crispy exterior, lightly brush the outside of the rolled wrap with melted butter before toasting in the skillet.
  • Use a thick, creamy ranch dressing for the best flavor distribution.
  • This recipe works well for meal prep; assemble the wraps but do not toast them. Store them wrapped tightly in plastic wrap in the refrigerator for up to two days. Toast just before serving.

Nutrition

Find it online: https://carlacooking.com/chicken-bacon-ranch-wrap/