When lunchtime rolls around, I know these homemade chicken and ranch wraps are going to be a hit! They’re an easy grab-and-go option, packed with protein, super flavorful, and refreshing. The best part, I know my kids will be happy to eat them!
What’s in Chicken Bacon Ranch Wraps?
Shredded Chicken: Boneless, skinless chicken breasts work best for this recipe. Or feel free to use up any leftover chicken, shredded chicken, or rotisserie chicken you have on hand instead! Spices: Garlic powder, onion powder, kosher salt, ground black pepper, and paprika season the chicken. Mozzarella Cheese: Adds a delicious cheesy flavor. Bacon: Adds a salty flavor and crisp texture that tastes amazing with ranch. Be sure to use pre-cooked pieces. Ranch Dressing: This creamy, herby dressing creates the best flavor! Iceberg Lettuce: Adds some crunch and freshness to balance the other ingredients. Tortillas: I like to use flour tortillas, but any type of wrap works.
Variations to Try
I love how simple these wraps are, it’s easy to swap out the ingredients as I please. Modify this ranch chicken wrap recipe by leaving out the bacon, swapping the mozzarella cheese for cheddar, or using a different creamy dressing, like Caesar or creamy Italian.
How to Store and Reheat
Once assembled, these chicken bacon ranch wraps last for about 1 day in the refrigerator before they get soggy. For best results, store the shredded ranch chicken mixture in an airtight container in the refrigerator for up to 3 days, and assemble with fresh tortillas.
Notes and Tips
Warming the tortillas helps prevent them from breaking as you fold and roll them. I find that 30 seconds in the microwave is enough to soften them and make them pliable. If I already have some shredded chicken in my fridge, I just toss it into a bowl with the bacon and ranch, roll it up in a tortilla, and get straight to eating!
How to Make a Chicken Bacon Ranch Wrap Step by Step
Make the Spice Rub: In a small bowl, combine ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground paprika. Then rub the mixture onto both sides of 2 boneless, skinless chicken breasts. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Add the seasoned chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken. Shred the Chicken: Transfer the chicken breasts to a plate to cool. Then shred the chicken and add it to a large bowl. Make the Filling: Add 8 ounces of shredded mozzarella cheese, 1 cup of cooked and chopped bacon, and ½ cup of ranch dressing to the bowl with the chicken. Mix to fully combine all ingredients. Add the Lettuce: Gently mix in 1 cup of chopped iceberg lettuce, then set the filling aside. Warm the Tortillas: Place 4 large tortillas on a plate, and microwave 30 seconds, flipping them halfway through. Fill the Tortilla: Add one quarter of the chicken bacon ranch mixture to the center of a tortilla wrap. Fold the Tortilla: Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps. Finish and Cut: Push a toothpick through the opposite ends of the chicken bacon ranch wrap, slice in half, and serve.
