Chicken Bacon Ranch Wrap

Chicken bacon ranch wraps come together quickly for a flavorful meal that saves you time but feels like a treat. Using rotisserie chicken and pre-cooked bacon makes this recipe especially convenient, while fresh ingredients like avocado and pico de gallo add bright, satisfying flavors. These wraps are great for busy weeknights or bringing a homemade lunch on the go.

I first made these wraps on a hectic weeknight and now they are a household favorite for quick dinners and packed lunches alike. The combination of crispy bacon and creamy ranch dressing is a total winner every time.

Ingredients

• Two large flour tortillas: choose good quality ones that are soft and pliable for easy rolling
• Green leaf lettuce or your preferred leafy green: this keeps the wrap from getting soggy and adds a fresh crunch
• One and a half cups shredded rotisserie chicken: original flavor preferred to keep the wrap balanced, fresh shredded grilled chicken works well too
• Quarter cup creamy ranch dressing: use homemade for best flavor or a trusted store bought brand if short on time
• One third cup shredded cheddar cheese: sharp cheddar adds boldness but any melty cheese you enjoy will do
• Two strips crispy bacon, chopped: oven-cooked for consistent crispiness and less mess, check the tips below
• Quarter cup diced tomatoes or pico de gallo: fresh tomatoes brighten the wrap, pico de gallo adds extra zest
• Quarter cup chopped green onions: fresh and slightly pungent, but you can swap with red onions or chives

Step-by-Step Instructions

Sculpt the Base:

Lay your tortillas flat and place a large lettuce leaf in the center of each. The lettuce forms a barrier so the tortilla won’t get soggy from the juicy ingredients.

Layer the Chicken:

Divide the shredded rotisserie chicken and shape it into a neat row down the middle of the lettuce. This helps contain the fillings when you roll the wrap.

Cheese and Ranch Topper:

Sprinkle shredded cheddar evenly over the chicken. Drizzle about two tablespoons of ranch dressing over the cheese, letting it sink into the warm shredded chicken for flavor and creaminess.

Add Tomatoes and Bacon:

Scatter diced tomatoes or pico de gallo across the ranch and cheese. Next, sprinkle the crispy bacon pieces on top for that savory crunch.

Finish with Green Onions:

Add the chopped green onions or your choice of onion for a little fresh bite and color contrast.

The Wrap and Roll:

First fold the sides of the tortilla inward toward the center. Then tuck your thumbs underneath the edge closest to you and gently roll the wrap up, locking all the ingredients in one neat package. Keep the seam side down for about a minute so it holds together better. Cut in half and serve with extra ranch if desired.

Save

My favorite ingredient has to be crisp bacon because it adds the perfect salty crunch contrasting creamy ranch and tender chicken. I remember packing these wraps for weekend picnics where they never lasted for long because they were a total crowd-pleaser.

Storage Tips

If you want to prepare wraps ahead, skip adding tomatoes and ranch dressing until right before serving. Wrap tightly in foil or plastic wrap and refrigerate for up to three days. This keeps tortillas firm and prevents sogginess.

Ingredient Substitutions

Feel free to swap cheddar cheese for pepper jack if you want a little spice or mozzarella for a milder melt. Use any leafy greens you like such as spinach, romaine, or baby kale. For a dairy free version, omit cheese and use a ranch dressing alternative or avocado spread.

Serving Suggestions

Serve your wraps with a crisp side salad, baked sweet potato fries, or chips and salsa. A cold glass of iced tea or lemonade complements the fresh flavors well.

Cultural Background

This wrap combines classic American club sandwich ingredients in a hand held form for convenience without losing any flavor. The use of rotisserie chicken and pico de gallo nods to popular flavor combinations common in Southern and Tex Mex cooking styles.

Recipe FAQs

→ What type of chicken works best for these wraps?

Shredded rotisserie chicken is ideal for its convenience and flavor, but grilled or leftover cooked chicken can be used as well.

→ How can I make the bacon crispy?

Crispy bacon can be achieved by baking strips at 375°F for 15-20 minutes or cooking in a skillet over medium heat until browned and crisp.

→ Can I substitute cheddar cheese with other types?

Yes, cheeses like Colby Jack, Pepper Jack, Monterey Jack, or a Mexican cheese blend work well and add different flavor notes.

→ What greens can I use instead of green leaf lettuce?

Spinach, romaine, baby arugula, kale, or iceberg lettuce are all good alternatives that hold up well inside the wrap.

→ How do I keep the tortilla from getting soggy?

Layering the greens first creates a barrier that prevents the creamy ranch dressing from soaking into the tortilla too quickly.

→ Are there quick ways to add extra flavor to the wraps?

Adding pico de gallo, salsa, pickled onions, jalapeños, or a dash of hot sauce can enhance flavor and bring a spicy kick.