Chicken Bacon Ranch Wraps are ready in just 15 minutes and made with chicken, bacon, cheese, ranch dressing and plump tomatoes these wraps are prefect for lunch or a quick dinner. Everyone will go crazy for these delicious easy to make wraps.
These Chicken Bacon Ranch Wraps are my newest obsession. I’ve made them three times in the last two weeks. These wraps feature a couple of my favorite things in world: bacon and ranch! Plus, I love how easy and quick they are to make. A few of my other favorite quick 15 minute dinner ideas are these Instant Pot Caesar Chicken Wraps, French Dip Sandwiches and Garlic Parmesan Shrimp.
How to make Chicken Bacon Ranch Wraps:
Ingredients:
- cooked chicken
- bacon
- ranch dressing
- lettuce
- tomatoes
- paprika
- onion powder
- garlic powder
- shredded cheddar cheese
- flour tortillas
- salt and pepper
Equipment:
- skillet
- knife
- meat tenderizer or rolling pin
Directions:
- Begin by washing and drying the lettuce and tomatoes. Next, thinly slice tomatoes then set them aside with 4-8 large pieces of lettuce.
- Wrap the chicken breasts in plastic wrap then with a meat tenderizer or rolling pin pound the chicken until it is the same thickness all around. Then cut chicken in half lengthwise.
- Season each piece of chicken on both side with paprika, onion powder, garlic powder, salt and pepper.
- In a large non-stick skillet cook bacon until desired crispiness. Then transfer to a plate lined with paper towels.
- Reserve bacon renderings in skillet, Add seasoned chicken to pan and over medium-high heat cook until chicken is golden brown on both sides or when a meat thermometer reads 165 degrees. Cook time for this step should be about 4 minutes.
- Evenly spread Ranch dressing on each tortilla leaving about 1 inch around the edges. Stack the lettuce and tomato slices then sprinkle cheddar cheese on top Place the chicken in the center of the tortilla then top with two slices of bacon.
- To wrap the tortilla around the chicken begin by folding the bottom up toward the center of the tortilla. Next, tightly fold the vertical right side over the chicken and bacon. Finally fold it over to the right again and with a sharp knife slice into two halves.
Variations and Substitutions:
- Save some time in the kitchen by using a rotisserie chicken. Just pull as much chicken as you’d like on the wrap. Then just stack it on the tortilla in place of the pan fried chicken.
- Swap the flour tortillas for wheat or spinach to make this wrap healthier. I use low carb tortillas to make this wrap a little more keto friendly.
- Add a few more veggies to really kick this easy recipe up a notch. Try red onions, spinach or avocados.
Storing:
I do not recommend storing these wraps assembled as the will become soggy. For advance preparation and easy assembly you can prep the lettuce and tomatoes and cook the chicken and bacon then store each separately in the fridge for up to three days.
Looking for more great 15 minute recipes? You’ll love these:
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest for more recipe ideas!
Chicken Bacon Ranch Wraps
Ingredients
- 2 medium firm tomatoes sliced thin into circles
- 4 large pieces lettuce
- 2 boneless skinless chicken breast cut in half lengthwise
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 8 bacon slices
- 1 cup shredded Cheddar
- 4 tablespoons Ranch dressing
- 4 10 inch Flour Tortillas
Instructions
-
Begin by washing and drying the lettuce and tomatoes. Next, thinly slice tomatoes then set them aside with 4-8 large pieces of lettuce.
-
Wrap the chicken breasts in plastic wrap then with a meat tenderizer or rolling pin pound the chicken until it is the same thickness all around. Then cut chicken in half lengthwise.
-
Season each piece of chicken on both side with paprika, onion powder, garlic powder, salt and pepper.
-
In a large non-stick skillet cook bacon until desired crispiness. Then transfer to a plate lined with paper towels.
-
Reserve bacon renderings in skillet, Add seasoned chicken to pan and over medium-high heat cook until chicken is golden brown on both sides or when a meat thermometer reads 165 degrees. Cook time for this step should be about 4 minutes.
-
Evenly spread Ranch dressing on each tortilla leaving about 1 inch around the edges. Stack the lettuce and tomato slices then sprinkle cheddar cheese on top Place the chicken in the center of the tortilla then top with two slices of bacon.
-
To wrap the tortilla around the chicken begin by folding the bottom up toward the center of the tortilla. Next, tightly fold the vertical right side over the chicken and bacon. Finally fold it over to the right again and with a sharp knife slice into two halves.
Recipe Notes
- To wrap the tortilla around the chicken begin by folding the bottom up toward the center of the tortilla. Next, tightly fold the vertical right side over the chicken and bacon. Finally fold it over to the right again and with a sharp knife slice into two halves.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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